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AUNT CLAIRE'S CARROT SOUFFLE | |
2 eggs, separated 3 c. grated carrots 3/4 c. matzah meal 1 sm. onion, grated 1 tsp. salt Dash pepper 2 tbsp. butter, melted 1 c. chicken stock Dash nutmeg Beat egg whites until stiff, not dry. Combine remaining ingredients. Fold in whites. Pour into greased baking dish. Bake at 350 degrees for 45-50 minutes. |
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