*  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
 
 
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 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.