[Timeout]

Hey, Lynn...your ambiguosity is admirable...but we knew what you meant!

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?

[mountaineer]

I made the horseradish salad last year and it was a huge success. This year I'm not contributing anything to TG dinner, as my mother insists on doing the whole thing herself, and I'm all at loose ends! The day after TG I'm riding in my first parade on behalf of the Republican party, but I may throw a dinner together for my in-laws on Saturday.

[Marianne]

GLORIA'S CARROT CASSEROLE

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.

[RoseyT]

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?

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.