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CARROT SOUFFLE



1-1/2 lbs Carrots, Peeled & Sliced
1-1/2 Stick Margarine
3 Large Eggs
1/4 Cup All Purpose Flour
1-1/2 Teaspoon Baking Powder
1-1/2 Cups Granulated Sugar
1/4 Teaspoon Ground Cinnamon



Cook carrots in boiling water to cover for 15 minutes or until tender; drain. In the work bowl of a food processor, combine the carrots and rest of ingredients and process until smooth, stopping once to scrape down the sides. Spoon into lightly greased 1-1/2 quart souffle dish. Bake at 350 degrees about an hour or until lightly browned. Serve immediately.

- Presented by Simmons First Bank







TILAPIA WITH TOASTED PECANS AND CAPERS
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CARROT SOUFFLE
CRUNCHY SALAD
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LIGHT POTATOES SUPREME
GRANNY'S CINNAMON ROLLS
FESTIVAL CHICKEN
CALIENTE CHOCOLATE CAKE
CRAB MEAT SOUFFLE
PUMPKIN ROLLS
SCRAMBLED EGG CASSEROLE
SPINACH SARAH
TORTILLA TREATS
RED VELVET CUPCAKES
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LADYBUG CUPCAKES
BAKED MACARONI
STRAWBERRY DESSERT
SHADEA
CHICKEN ENCHILADAS
ARTICHOKE BRUNCH CASSEROLE

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