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Carrots Excelsior

2 1/2 cups carrots, cooked, mashed and seasoned with salt and pepper
2 egg yolks, beaten
1 1/2 cups milk
1 cup bread crumbs
1 Tbsp. finely chopped onion
2 egg whites

Mix all, except egg whites. Beat egg whites stiff and fold lightly
into carrot mixture. Turn into buttered 1 1/2 quart casserole.
Bake at 350 degrees for 45-60 minutes, or until knife inserted
comes out clean. Serve hot.

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