Did you ever make the Horseradish Salad last Thanksgiving? I usually make it, but I think I'll let my sis do it this year. I want to try a new stuffing and make that b. sprouts recipe.
I've also got a ton of carrots in the fridge, so I think I'll try to find a recipe I can make now and freeze. Anyone have a suggestion?
Cook 2 pounds sliced carrots until tender (4-5 cups).
Stir together:
1 can cream of celery soup
½ cup grated sharp cheese
½ teaspoon salt
Saute l small onion in 3 tablespoons butter. Stir into soup mix.
Put all ingredients into a 2 quart greased casserole. Cover with ¾ cup herb dry stuffing mix (crush with rolling pin).
Pour l/2 cup melted butter over top (could skip this if you choose).
Bake 20 minutes, uncovered, in a 350 degree oven
NOTE: I always name the recipe after the person who gave it to me.
I wouldn't freeze this one, but thought I'd share it anyway. This is a tasty and pretty dish and a favorite of my whole family.
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.