Carrot Casserole
1 1/2 qts. mashed carrots
1/2 lb. butter
1 1/2 c. dry milk
1 1/4 qts. carrot water
9 eggs
1 3/4 lb. grated cheese
Scrape carrots, cut in rings and boil in salted water until tender.
Drain and reserve water. Mash carrots and add butter. Reconstitute dried
milk with carrot juice and add aggs. Add milk and eggs to carrots and mix
well. Fold in grated cheese. Pour into buttered pans. Bake at 300 degrees
for 40 to 45 min. Maked 50 servings.
Carrot Relish
1/2 lb. green pepper
1 3/4 lb. carrots
1/2 lb. onion
1 3/4 lb. cabbage
1/4 c. salt
1/2 T. celery seed
1/2 T. mustard seed
1/2 qt. sugar
1/2 qt. vinegar
Put all vegetables in food chopper. Add salt and mix. Allow to stand
for 3 hrs. Drain. Boil other ingredients. Add drained vegetables and bring
back to a boil and remove from heat. Place in sterlized jars and seal. Makes
50 1/4 cup servings.