LuAnn's Family Favorites Recipes
Susie’s Carrot Ring
I found this recipe amongst my mother's collection of personal favorites, written in her own hand on pages yellow and brittle with age. I am glad the recipe can be preserved here and hope it will be enjoyed.
Susie’s Carrot Ring is a tasty and colorful vegetable dish, especially when the center is filled with creamed peas, which is the way my mother usually served it.
Ingredients
Carrot Ring
- 1 cup dry bread crumbs OR finely crushed saltine cracker crumbs
- 1 cup warm milk
- 1/4 cup vegetable oil
- 1 teaspoon sugar
- 2 teaspoons salt, or to taste (LuAnn prefers less)
- 2 tablespoons chopped fresh parsley
- 4 large eggs, well beaten
- 3 cups grated raw carrots
Accompaniment (optional – but oh, so pretty and a perfect complement)
- Creamed peas (cooked green peas in white sauce)
Instructions
- Preheat the oven to 350 degrees F. Spray a 5 to 6 cup ring mold generously with no-stick cooking spray; set aside.
- In a mixing bowl, combine crumbs and milk. Stir in oil, sugar, salt, parsley, beaten eggs and carrots until well mixed. Turn mixture into prepared ring mold, spreading evenly.
- Bake in the preheated oven for about 45 minutes or until set.
- Allow to stand for several minutes, then turn carrot ring out onto platter. If desired, fill center with creamed peas.
Attribution
Vintage recipe from my mother’s cousin’s wife, Susie P.; written and shared by LuAnn B., a.k.a. "Tofu Queen."