Subject: Carrot Souffle
From: Unicorn (unicorn@indenial.com)
Date: Sun Feb 02 2003 - 20:25:42 EST
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FOOD FUNNY
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This one is as old as the hills, but maybe somebody hasn't heard it
yet. Thanks to Jerry Boyd for sending it in.
Elephant Stew
Cut one elephant into small bite-size pieces. This should take about
2 months. Add enough gravy to cover. Season to taste. Cook about 4
weeks at 465 degrees. This will serve 3800 people. If more are
expected, 2 rabbits may be added. Do this only if absolutely
necessary since most people do not like hare in their stew.
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TODAY'S RECIPE
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This isn't a souffle in the traditional French sense. It's really more
of a custard, but whatever you call it, it's a tasty, somewhat sweet
accompaniment to almost any meat dish, and it's as easy as a
recipe can be.
Carrot Souffle
2 cups (500 ml) cooked diced carrots
2 eggs
1/2 cup (125 ml) milk
1/4 cup (60 ml) butter, melted
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
Combine all ingredients in an electric blender or food processor and
process until thick and smooth. Pour into a lightly greased 8- or
9-inch (20 or 23 cm) souffle dish and bake in a preheated 450F (230C)
oven until set, about 30 minutes. Serve immediately. Serves 4 to 6.
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