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LOCATION: Recipes >> Vegetables >> Carrot Souffle 02

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Carrot Souffle

2 pounds carrots, cooked & mashed
1/2 cup butter
2 eggs, beaten
3 tablespoons flour
1 teaspoon baking powder
3/4 cup sugar
1 pinch cinnamon

Combine all ingredients and pour into a buttered, 2-quart souffle
dish. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees
and bake an additional 45 minutes. Yield: 6 to 8 servings.

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