| Carrot Pecan Casserole
3 pounds carrots, sliced
2/3 cup of sugar
1/2 cup of butter or margarine softened
1/2 cup of chopped pecans, toasted
1/4 cup of milk
2 large eggs, lightly beaten
3 tablespoons of all-purpose flour
1 tablespoon of vanilla extract
1 teaspoon of grated orange rind
1/4 teaspoon of ground nutmeg
Garnish: carrot curls, fresh parsley sprigs |
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Cook carrots in a small amount of boiling water in a medium saucepan 12 to 15 minutes or until tender. Drain carrots, and mash. Stir in sugar and next 8 ingredients. Spoon into a lightly greased 2 quart casserole. Bake at 350ºF. for 40 minutes. Garnish, if desired. Yield 10 - 12 servings.
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