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 Thursday, Oct. 2, the 275th day of 2014. There are 90 days left in the year.

1864 -- 150 years ago: The ladies have adopted the fashion of wearing representations of insects in the flowers on their bonnets. Some look very natural.
1889 -- 125 years ago: T.F. Cary, former Rock Island alderman, has accepted a position as salesman for a Chicago wallpaper house and plans to move to that city.
1914 -- 100 years ago: Work on the new telephone building on 18th Street between 6th and 7th avenues is progressing rapidly.
1939 -- 75 years ago: Rock Island's new theater at 3rd Avenue and 19th Street will have a name significant of its location. The "Rocket" is scheduled to open Thanksgiving Day.
1964 -- 50 years ago: Two of Rock Island's newest water towers were vandalized last night, including the one at 38th Street and 31st Avenue, where police took five Moline boys into custody about 9 p.m..
1989 -- 25 years ago: Some of us who live in the Quad-Cities take the Mississippi River for granted, or at least we used to. But the river is not taken for granted by our visitors. And most Quad-Citians are realizing the importance of the river to this area as increased emphasis is placed on tourism.







(More History)