*  Exported from  MasterCook II  *

                              CARROT SOUFFLE

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Casseroles                       Rcrockett
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           crushed corn flakes -- or walnuts
   3      tablespoons   brown sugar
   2      teaspoons     butter -- room temperature
                        FOR THE SOUFFLE:
   1      pound         carrots, cooked -- until tender
   3                    eggs
     1/3  cup           sugar
   3      tablespoons   all-purpose flour
   1      teaspoon      vanilla
     1/2  cup           (1 stick) butter -- melted
                        Dash of nutmeg
                        Pinch of salt -- (optional)


Preheat oven to 350 degrees.

For the topping: Combine the crushed corn flakes or
walnuts, brown sugar and butter. Set aside.

Puree the cooked carrots and the eggs in a blender (do not
use a food processor). Add the sugar, flour, vanilla,
butter, nutmeg and salt and blend. Pour into a 1 1/2-quart
pan or souffle dish and bake for 40 minutes. Spread the
topping over the souffle and bake 5 to 10 minutes longer,
until the topping is lightly browned.

Per serving: 383 calories, 6 gm protein, 46 gm
carbohydrates, 20 gm fat, 152 mg cholesterol, 11 gm
saturated fat, 177 mg sodium

The Washington Post


                   - - - - - - - - - - - - - - - - - - 

NOTES : 
       
       Philadelphia Councilwoman Joan Specter obtained this recipe
       from the fabled  Chasen's (which closed earlier this year)
       in Hollywood, where she first tasted it. She makes it every
       year for Thanksgiving dinner with her husband Sen. Arlen
       Specter.