___________________________________________________ C ARROT SOUFFLE Joan Dowlen ___________________________________________________ 1 lb carrots, peeled and sliced 1/2 c butter 1 c sugar 2 eggs, beaten 3 T self-rising flour 1 tsp vanilla 1/4 c powdered sugar (for garnish) DIRECTIONS: Cook carrots in water until tender, then drain and mash carrots. Add butter & sugar, then eggs & flour. Stir or beat until smooth. Add vanilla & stir. Pour into a round casserole dish. Bake at 350° for 1 hour. Garnish with powdered sugar while warm. ___________________________________________________ G LAZED CARROTS Stephanie Reeves ___________________________________________________ 2 lbs carrots 4 tbsp butter, cut into 4 pieces 1/4 c packed brown sugar 1/2 tsp salt 1/2 tsp ground pepper DIRECTIONS: Peel carrots & trim green tops to desired length. If carrots are thicker than others, cut the thicker ones in half lengthwise. In a large skillet, melt butter over medium heat & add carrots to the skillet. Cook 8-10 mins, stirring occasionally, until carrots are tender and the butter has browned. The butter will begin to darken & develop a nutty odor. Stir in brown sugar & cook uncovered a few more minutes until the brown sugar thickens & coats the carrots. Season with salt and pepper & serve. Great as a side dish during the holidays.
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