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CARROT SOUFFLE | |
1 lb. cooked carrots 3 eggs 1/4 tsp. cinnamon 2 tbsp. flour 1/2 c. sugar 1 c. milk 1/2 stick butter, melted Blend or process above ingredients until smooth. Bake in greased casserole dish 45 minutes or until firm at 350 degrees. |
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