November 2005

Gas Up the Stove

Carrot Soufflé

3 pounds carrots sliced or use baby carrots

1 cup butter

6 eggs

1/2 cup all-purpose flour

1 tablespoon baking powder

2 1/2 cups sugar

1/2 teaspoon ground cinnamon

 

Cook carrots in boiling water for 15 minutes or until tender. Drain.

 

Using the knife blades in a food processor, add the drained carrots, butter and remaining ingredients. Process until smooth, stopping to scrape down the sides.

 

Pour into two lightly greased 1 1/2 quart soufflé or baking dishes. Or you can use bread pans.

 

Bake at 350 degrees for one hour or until set and lightly browned. Serve immediately. Makes 12 servings.

 

-Submitted by Kricket Ichwantoro, Lilburn, who receives a $25 credit on her WEMC Natural Gas bill. Featured recipes are not independently tested, so we must depend on the accuracy of the cooks sending them. Always use safe food handling preparation and cooking procedures from recognized experts.

 

We are currently collecting holiday recipes. Please send us your favorite for a chance to receive the $25 credit on your next bill.

 

Email recipes, subject: Recipe.

 

Mail recipes to Walton EMC Natural Gas, Attn: Recipe, P.O. Box 260, Monroe, GA, 30655.

 

*Please include your Walton EMC Natural Gas account number.

 

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