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Carrot Ring

3 eggs
2 1/4 cups of cooked, mashed carrots, about 2 pounds
1 cup of soft breadcrumbs
1 cup of whipping cream
3/4 cup (3 ounces) of shredded sharp Cheddar cheese
1/2 cup of chopped pecans
2 tablespoons of butter or margarine, melted
1 tablespoon of minced onion
3/4 teaspoon of salt
1/4 teaspoon of ground nutmeg
1/4 teaspoon of white pepper
1/8 teaspoon of red pepper



Beat eggs in a large mixing bowl until thick and lemon colored; add remaining ingredients, mixing well.
Spoon into a well greased 4 cup ovenproof ring mold.
Bake at 350ºF. for 1 hour.
Remove from oven; cool on a wire rack 40 minutes.
Yield: 8 to 10 servings

Serving Suggestion: Carrot Ring may be filled with Celery with Mushrooms or Southern Cooked Green Peas

 

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