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CARROT SOUFFLE | |
1 1/2 lbs. cooked and mashed carrots 3 eggs, slightly beaten 1/2 c. sugar 1/2 c. butter 2 tbsp. flour 1 c. milk 1/2 tsp. cinnamon 1 tbsp. baking soda Stir ingredients together. Pour into a 2 quart greased casserole. Bake at 350 degrees for about 1 hour. If knife inserted in center comes out clean, it's done. |
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