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CARROT SOUFFLE 
2 lbs. carrots
3 eggs
1/2 c. butter
1/4 c. sugar
3 tbsp. flour
1 tsp. vanilla
1 tsp. baking powder

Cook carrots until very tender. Drain. Blend cooked carrots in a blender with 3 eggs. Add remaining ingredients. Bake in a buttered souffle dish 45 minutes, 350 degrees.

Serves 8.

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