** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Carrot Ring Moldmrs Ogles
Date Added:January 05, 2014
Ingredients:
2 Cups Carrots 2 Cups Cooked carrots mashed
1 Teaspoon Onion 1 Teaspoon Onion minced
1 Teaspoon Salt 1 Teaspoon Salt (to taste)
1/2 Teaspoon Pepper 1/2 Teaspoon Pepper red bell
3 Unit Eggs 3 Unit Eggs well beaten
1/2 Cup Milk 1/2 Cup Milk (evaporated is best)
1 Cup Sharp Cheddar Cheese 1 Cup Sharp cheddar cheese grated
1. Mix all ingredients together and pour into well-greased ring mold.
2. Bake at 350 F for 40 minutes in a pan of hot water.
3. Turn out onto plate and fill center with peas, lima beans or whatever and decorate around mold with hot or pickled beets.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Gluten, Cheese, Onion allergies.
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