Carrot ring with peas

 
                           Carrot Ring With Peas
 
 Recipe By     : Mrs. Howard Barnett
 Serving Size  : 8    Preparation Time :0:45
 Categories    : Vegetables                       To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      Cups          Mashed Carrots -- * see note
      1/2  Cup           Sugar
    3                    Eggs -- separated
    1      Teaspoon      Onion -- grated
    8      Tablespoons   Butter -- divided
    2      Tablespoons   Flour
      1/2  Cup           Milk
    2      Cups          Mushrooms
    4      Cups          Peas
    1 1/2  Teaspoons     Salt
   18      Strips        Green Bell Pepper -- 1/4" wide
 
 *20 to 25 medium carrots
 
 Cook carrots until tender.  Drain under cold water and remove skins and
 mash.  Add sugar, beaten egg yolks, and onion.  Reserve.  Melt 4 tbs.
 butter; stir in flour and then milk to make thick sauce.  Pour into carrot
 mixture and blend thoroughly.  Fold in stiffly beaten egg whites.  Pour into
 well-buttered ring mold.  Place mold in pan of hot water and bake at 325°
 about 45 minutes or until mold shrinks slightly from side of pan.  Unmold
 onto large plate.  Fill mold with the following vegetables mixed together;
 2 cups mushrooms sauteed until tender in 4 tbs. butter; 4 cups peas cooked
 with salt but still bright green.  Outside of mold may be garnished with
 parboiled green pepper strips stood on end.
 
 Serves:  8 to 10
 
 Source:  "Mountain Measures" --Junior Leauge of Charleston, WV
 ed. 1974
 
 
 
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