CARROT SOUFFLÈ

Carrot Soufflé  

4 cans (14 ounces) sliced carrots, drained 
3 eggs 
1 stick butter 
1½ cups sugar 
2 teaspoons baking powder 
6 tablespoons all purpose flour 
2 teaspoons vanilla 
Powdered sugar to sprinkle on top 

Drain carrots and transfer to a food processor or blender to mash (you can also do this by hand). In a small bowl, beat eggs until yolk and whites are combined. Add to carrots. In a small pan over medium heat, melt butter. Add melted butter, sugar, baking powder, flour and vanilla to carrots and pulse until smooth. Pour mixture into a 9 by 13-inch baking dish. Cook for 45 minutes or until a toothpick inserted into the soufflé comes out clean. Cool slightly before sprinkling top with powdered sugar.

RICE EGGPLANT DRESSING

RICE EGGPLANT DRESSING

2 cups rice

3 eggplants

3 slices bread

3 pounds ground beef

2 onions, finely chopped

1 bell pepper, chopped finely

 5 stalks celery, chopped finely

1 can tomatoes, chopped with their liquid

1 Tbsp. garlic salt

1 Tbsp. salt

1 Tbsp. black pepper

1/2 Tbsp red pepper

Parmesan cheese

Bread crumbs

Cook the 2 cups of rice.  Peel and cut the eggplants into 1/2-inch cubes.  Boil for 20 minutes in a little salted water.  Add 5 slices shredded bread to soak up water.  Brown ground meat.  Add onions, celery and bell pepper to meat and cook till soft.  Add the meat mixture to the eggplant along with the can of tomatoes, garlic salt, salt, black and red peppers.  Add the rice. Top with Parmesan cheese and bread crumbs.  Bake for 30 minutes at 350°.  Fills two 2 quart casseroles.  Freezes well.  Serves 16.

FRESH CRANBERRY ORANGE RELISH

FRESH CRANBERRY ORANGE RELISH

1 12 oz pkg fresh cranberries
1 orange

Put washed, drained cranberries in a food processor with 1 orange which has been peeled and quartered with all seeds being removed.
Pulse for a few seconds, just until coarsely chopped. Stop and scrape down sides of bowl, if necessary, to chop evenly.

Add 3/4 to 1 cup of sugar and taste adjusting sweetness as desired.  Stir well and refrigerate for at least 2 hours before serving.
Cranberry Orange Relish may be frozen for up to 2 months.
Makes about 2 1/2 cups.