*  Exported from  MasterCook II  *

                          Carrot Ring With Peas

Recipe By     : Mrs. Howard Barnett
Serving Size  : 8    Preparation Time :0:45
Categories    : Vegetables                       To Post

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      Cups          Mashed Carrots -- * see note
     1/2  Cup           Sugar
   3                    Eggs -- separated
   1      Teaspoon      Onion -- grated
   8      Tablespoons   Butter -- divided
   2      Tablespoons   Flour
     1/2  Cup           Milk
   2      Cups          Mushrooms
   4      Cups          Peas
   1 1/2  Teaspoons     Salt
  18      Strips        Green Bell Pepper -- 1/4" wide

*20 to 25 medium carrots

Cook carrots until tender.  Drain under cold water and remove skins and
mash.  Add sugar, beaten egg yolks, and onion.  Reserve.  Melt 4 tbs.
butter; stir in flour and then milk to make thick sauce.  Pour into carrot
mixture and blend thoroughly.  Fold in stiffly beaten egg whites.  Pour into
well-buttered ring mold.  Place mold in pan of hot water and bake at 325°
about 45 minutes or until mold shrinks slightly from side of pan.  Unmold
onto large plate.  Fill mold with the following vegetables mixed together;
2 cups mushrooms sauteed until tender in 4 tbs. butter; 4 cups peas cooked
with salt but still bright green.  Outside of mold may be garnished with
parboiled green pepper strips stood on end.

Serves:  8 to 10

Source:  "Mountain Measures" --Junior Leauge of Charleston, WV
ed. 1974



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