For a new side dish, try Velda Woody's carrot custard from Recipes from Our Front Porch, the Hemlock Inn's cookbook.
Velda’s Carrot Custard
- 2 cups carrots, peeled and sliced
- 2 eggs
- 1½ cups milk
- ½ teaspoon salt
- 4 tablespoons butter or margarine, melted
- 1 teaspoon sugar
- 1 cup sharp Cheddar cheese, grated
- 1 cup bread crumbs
- ¹⁄₈ teaspoon paprika
Preheat oven to 350˚. Boil carrots in salted water about 15 minutes, and then puree them. Beat eggs, and mix together with milk, salt, butter or margarine, and sugar. Add cheese and carrots. Add bread crumbs, and mix. Place in greased 1½-quart casserole dish, and bake for 30 minutes. Sprinkle paprika on top. Yield: 10 servings.