Creamy Carrot Souffle -- Quad-Cities Online Recipe Book
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Side Dishes:

Creamy Carrot Souffle

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Ingredients

2 cups shredded carrots
Water
1/2 teaspoon salt
3 eggs, separated
1 cup thick white sauce
1 teaspoon instant minced onion
1/4 teaspoon cream of tartar
1/8 teaspoon nutmeg

Instructions

Place the carrots and 2 tablespoons water in a saucepan and cover. Bring to a boil and cook over low heat until tender. Beat egg yolks until well blended; then slowly add white sauce, stirring until smooth. Blend in the carrots and onion. Beat egg whites with cream of tartar until stiff. Fold into carrot mixture. Pour mixture into a greased 1-1/2-quart casserole and sprinkle with nutmeg. Place in a pan of hot water. Bake at 350 degrees for 40 minutes. Yield: 6 servings.

A.J.E. of Rock Island



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  Today is Friday, Aug. 1, the 213th day of 2014. There are 152 days left in the year.

1864 — 150 years ago: A mad dog was shot in Davenport after biting several other canines and snapping at several children. The police should abate this nuisance — there are about 500 dogs in this city that ought to be killed at once.
1889 — 125 years ago: Track laying operations on 2nd Avenue, stopped by the Moline-Rock Island company last spring for lack of rail, have been resumed.
1914 — 100 years ago: Bulletins allowed to come through the strong continental censorship of all war news indicated that Germany was advancing with a dash against both Russia and France.
1939 — 75 years ago: Emil J Klein, of Rock Island, was elected commander of Rock Island Post 200, American Legion.
1964 — 50 years ago: Members of the Davenport police department and their families are being invited to the department's family picnic to be held Aug. 27 at the Mississippi Valley Fairgrounds.
1989 — 25 years ago: Beginning this fall, Black Hawk College will offer a continuing education course in horseback riding at the Wright Way Equestrian Center, Moline, located just east of the Deere Administration Center.




(More History)