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Marty's Carrot Souffle
1 pound carrots, cooked and chopped
1/3 cup sugar
1/2 cup butter
3 tablespoons flour
3 eggs
2-1/2 tablespoons vanilla
Preheat oven to 350 degrees. Mix all ingredients in a blender until well mixed. Bake for 45 minutes. Variation: Serve as a great dessert by using 3/4 cup sugar and topping with a dab of whipped cream.
Peggy Hawkins
JESUS Video Project, FL
Carrot and Walnut Crunch
1 11-ounce can mandarin oranges, drained
1-1/2 cups fresh pineapple chunks
2-1/2 cups shredded carrots
1/2 cup flaked coconut
1/2 cup golden raisins
1 cup chopped walnuts
1 8-ounce Dannon Light lemon or vanilla yogurt
red cabbage leaves
Mix all ingredients except yogurt and cabbage leaves; chill 2 hours. Stir in yogurt. Serve on red cabbage leaves.
Gayle Anne VanFulpen
NewLife Publications, FL
Carrot Bread
3/4 cup shortening
1/2 cup brown sugar
2 eggs
3 cups grated carrots
1-1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Preheat oven to 325 degrees. Mix shortening, sugar, eggs, and carrots. Add dry ingredients. Bake in a small loaf pan for 1 hour. (Tastes like cornbread.)
Sus Schmitt Computer Services, FL
~ All recipes from The Joy of Hospitality Cookbook, by Vonette Bright and Barbara Ball, © Copyrighted 1996 by Campus Crusade for Christ, NewLife Publications. All rights reserved. Used by permission. For information or additional copies of this product, check out Campus Crusade's web site at http://www.newlifepubs.com.
