MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Carrot Bake
 Categories: Vegetarian
      Yield: 10 Servings
 
      5 tb Butter; +1 ts
      2 tb Oil
    1/2 tb Sage
    1/2 tb Dry basil
  1 1/2 tb Mugi miso -OR-
      1 tb Yeast extract
  2 1/2 tb Tomato paste
    1/2 tb Mild Madras curry powder
      5 c  Carrots; grated
  3 1/2 c  Cheddar cheese; grated
  3 1/2 c  Soft rolled oats
           Salt; to taste
           Black pepper;
           - freshly ground, to taste
           Fresh tomato; slices
           Bell pepper; slices
 
  This is an incredibly useful recipe. It is delicious hot or cold,
  keeps well, is quick if you have a food processor with a grating
  attachment, and the ingredients are available all year-round. One of
  my perennial favorites. It freezes well; make a batch of the mix and
  cook half, saving the rest for the freezer.
  
  Melt the oil and butter together in a saucepan and stir in herbs,
  miso, tomato paste, and curry powder, smoothly blending all
  ingredients. Combine the carrot, cheese, and oats in a large mixing
  bowl, and stir in the oil-butter mixture. Knead until sticky, adding
  salt and pepper to taste. Press 1" deep into oiled baking dishes and
  decorate with slices of tomato and pepper. Bake at 325 F for about
       20    minutes.
  
  Recipe by Vegetarian Food For All by Annabel Perkins
 
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