Picadilly Cafeteria Carrot Souffle

From the kitchen of:  Allrecipes.com, submitted by Tammy

After trying this dish at Picadilly I went home to see if I could find a similar recipe at Allrecipes.com.  I found the actual recipe!  This is so delicious.  It's hard to believe it's carrots.

2 lbs carrots, chopped

1/2 cup melted butter

1 cup white sugar

3 Tbsp all-purpose flour

1 tsp baking powder

1 tsp vanilla extract

3 eggs, beaten

1 Tbsp confectioners sugar for dusting

Preheat oven to 350.  Bring a large pot of salted water to boil.  Add carrots and cook until tender, about 15-20 minutes.  Drain and mash.  To the carrots add melted butter, white sugar, flour, baking powder, vanilla, and eggs.  Mix well and transfer to a 2 quart casserole dish.  Sprinkle with confectioners sugar.  Bake uncovered for 30 minutes or until center is set. (not "jiggly" in center when you move the dish).

Scalloped Corn

From the kitchen of:  Betty Crocker Cook Book, ©1961

My mom used to make this at Thanksgiving.  I like to make it to take to dinners and potlucks.  If it's being served to adults you can also add 2 Tbsp diced green pepper.

1/4 cup chopped onion

2 Tbsp butter

2 Tbsp flour

1 tsp salt

1/2 tsp paprika

1/4 tsp dry mustard

dash of pepper

1 can (1 lb) whole kernel corn, drained (about 2 cups fresh)

1 egg, slightly beaten

Heat oven to 350.  Sauté onion in butter until golden.  Blend in flour, seasonings; cook until bubbly.  Removed from heat.  Gradually add milk.  Bring to boil.  Boil 1 minute, stirring constantly.  Removed from heat.  Add corn.  Add egg, stirring as you add to prevent egg from cooking.  Pour into 1-qt baking dish.  Top with buttered crumbs (below).  Bake 20 to 30 minutes.  Makes 4 servings.

Buttered Crumb Topping:

1 package saltene crackers (approx. 40 crackers) crushed

1/4 cup butter melted

 

Deep Dish Layered Salad

From the kitchen of:  Allrecipes.com, submitted by Nancy

This salad is great.  You can substitute some ingredients for your liking.  This is great to take to a potluck.  Everyone I've served this salad to loves it.  *Be sure to try it with the dressing included in this recipe.  I don't have curry powder, so I make it with just the garlic, brown sugar and mayo, I also add a little milk to make it thinner and I serve it on the side as a dressing rather than spread it on the top.

2 boiled eggs, peeled and chopped

1-1/2 heads of iceburg lettuce, rinsed, drained and cut, torn or shredded

1 cup chopped celery

1 cup chopped green bell pepper

1 cup chopped green onions

2 cups sliced fresh mushrooms

2 cups frozen peas, thawed

6 slices of bacon, cooked and crumbled

2 Tbsp grated parmesan cheese

Dressing: (see note above about how I make this dressing)

2 cups mayonnaise

2 tbsp brown sugar

1/2 tsp garlic powder

1/2 tsp curry powder

Layer 1/2 of lettuce in bottom of large bowl.  Follow with layer of celery, bell pepper, green onion, mushrooms, peas, and egg.  Top with remaining lettuce.  Spread dressing evenly over top and sprinkle with parmesan cheese and bacon.

Refrigerate until ready to serve.

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