*  Exported from  MasterCook II  *

                          Carrot Ring With Peas

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      c             Carrots -- mashed * see note
     1/2  c             Sugar
   3                    Eggs -- separated
   1      ts            Onion -- grated
   8      tb            Butter -- divided
   2      tb            Flour
     1/2  c             Milk
   2      c             Mushrooms
   4      c             Peas
   1 1/2  ts            Salt
  18      sl            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 tb
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 F for 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 tb 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.

Yield: 8 Servings

Recipe FROM: Mountain Measures, Junior League of Charleston, WV, 1974


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