Dinner Tonight

In article <[email hidden]>,

Wayne Boatwright said:

Creamed chicken and fresh peas over rice, along with a dilled carrot souffle.

Fresh apricot sorbet for dessert.

Carrot souffle?

I've never combined carrots and eggs...
Sounds good! :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

On Sun 21 Aug 2005 09:22:58p, OmManiPadmeOmelet wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>,

Wayne Boatwright said:

Creamed chicken and fresh peas over rice, along with a dilled carrot
souffle.

Fresh apricot sorbet for dessert.

Carrot souffle?

I've never combined carrots and eggs...
Sounds good! :-)

Thanks! You might try this one...

Dilled Carrot Souffle

4 tb butter
3 tb flour
1/2 c milk
1/2 c grated cheese
3 eggs; separated
1/2 ts salt
1/8 ts cayenne pepper
2 tb grated onion
1/2 ts fresh dill weed
1/2 c mashed; cooked carrots

Instructions

Make white sauce from butter, flour & milk. Add seasonings, onion, dill
weed, cheese, carrots & well beaten egg yolks. Cool & fold in stiffly
beaten egg whites. Bake in buttered baking dish at 325 until firm in
center & brown on top, about
30 minutes.

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

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In article <[email hidden]>,

Wayne Boatwright said:

On Sun 21 Aug 2005 09:22:58p, OmManiPadmeOmelet wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>,

Wayne Boatwright said:

Creamed chicken and fresh peas over rice, along with a dilled carrot
souffle.

Fresh apricot sorbet for dessert.

Carrot souffle?

I've never combined carrots and eggs...
Sounds good! :-)

Thanks! You might try this one...

Dilled Carrot Souffle

4 tb butter
3 tb flour
1/2 c milk
1/2 c grated cheese
3 eggs; separated
1/2 ts salt
1/8 ts cayenne pepper
2 tb grated onion
1/2 ts fresh dill weed
1/2 c mashed; cooked carrots

Instructions

Make white sauce from butter, flour & milk. Add seasonings, onion, dill
weed, cheese, carrots & well beaten egg yolks. Cool & fold in stiffly
beaten egg whites. Bake in buttered baking dish at 325 until firm in
center & brown on top, about
30 minutes.

Oh! _Mashed_ carrots!
Ok, thanks for the Rec'. It sounds wonderful! :-)
Stored to the nutrition folder......
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

On Sun 21 Aug 2005 09:41:04p, OmManiPadmeOmelet wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>,

Wayne Boatwright said:

On Sun 21 Aug 2005 09:22:58p, OmManiPadmeOmelet wrote in

rec.food.cooking:

Quoted message said:

Quoted message said:

Quoted message said:

In article <[email hidden]>,
Wayne Boatwright <[email hidden]> wrote:

> Creamed chicken and fresh peas over rice, along with a dilled carrot
> souffle.
>
> Fresh apricot sorbet for dessert.

Carrot souffle?

I've never combined carrots and eggs...
Sounds good! :-)

Thanks! You might try this one...

Dilled Carrot Souffle

4 tb butter
3 tb flour
1/2 c milk
1/2 c grated cheese
3 eggs; separated
1/2 ts salt
1/8 ts cayenne pepper
2 tb grated onion
1/2 ts fresh dill weed
1/2 c mashed; cooked carrots

Instructions

Make white sauce from butter, flour & milk. Add seasonings, onion, dill
weed, cheese, carrots & well beaten egg yolks. Cool & fold in stiffly
beaten egg whites. Bake in buttered baking dish at 325 until firm in
center & brown on top, about 30 minutes.

Oh! _Mashed_ carrots!
Ok, thanks for the Rec'. It sounds wonderful! :-)
Stored to the nutrition folder......

You're welcome!

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

---
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Yum Wayne, that sounds a lovely dinner. I've cooked something similar
to the souffle and called it 'Carrot Fluff" or Parsnip Fluff depending,
and served it as a side vegetable dish to a roast. All men guests seem
to love it and polish off the remainders very quickly!!
I'll try making your version.
Cheers
Bronwyn

On Sun 21 Aug 2005 11:45:06p, Bronwyn wrote in rec.food.cooking:

Quoted message said:

Yum Wayne, that sounds a lovely dinner. I've cooked something similar
to the souffle and called it 'Carrot Fluff" or Parsnip Fluff depending,
and served it as a side vegetable dish to a roast. All men guests seem
to love it and polish off the remainders very quickly!!
I'll try making your version.
Cheers
Bronwyn

Thanks, Bronwyn. I love parsnips, but I never thought of using them like
this. Do you think I could use them in this recipe (without the dill), or do
I need your Parsnip Fluff recipe?

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

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No, just substitute. You can put in a percentage of potato if you wish
to take off the edge of parnsip's fairly strong flavour. Last week I
did parnsip and sweet potato mix which worked well. That's what I love
about cooking - variations create interesting dishes along the way.
Tip: put 1/2 tsp of grated nutmeg to season when using parsnips- they
marry very well!
Cheers
Bron

No, just substitute. You can put in a percentage of potato if you wish
to take off the edge of parnsip's fairly strong flavour. Last week I
did parnsip and sweet potato mix which worked well. That's what I love
about cooking - variations create interesting dishes along the way.
Tip: put 1/2 tsp of grated nutmeg to season when using parsnips- they
marry very well! Also white pepper instead of black pepper gives a
wonderfully subtle note.
Cheers
Bron

On Mon 22 Aug 2005 01:31:04a, Bronwyn wrote in rec.food.cooking:

Quoted message said:

No, just substitute. You can put in a percentage of potato if you wish
to take off the edge of parnsip's fairly strong flavour. Last week I
did parnsip and sweet potato mix which worked well. That's what I love
about cooking - variations create interesting dishes along the way.
Tip: put 1/2 tsp of grated nutmeg to season when using parsnips- they
marry very well!
Cheers
Bron

Thanks! I'll give it a try the next time I buy parsnips.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974