Title: Debbie Reynold's Carrot Pudding
Categories: Dessert
Yield: 6 Servings
| 12 | md | Carrots, peeled and sliced |
| 1/4 | c | Butter |
| 1 | sm | Green pepper, grated |
| 1 | sm | Onion, grated |
| 1/4 | c | Butter, melted for sauteing |
| 1 1/2 | c | Milk |
| 2 | tb | Flour |
Boil carrots until cooked, about 20 minutes. Drain and mash with 1/4 cup
butter. Saute pepper and onion in melted butter, about 5 minutes. Stir in
flour and milk. Cook over medium heat for about 3 minutes or until mixture
is consistency of gravy. Mix with mashed carrots. Place in casserole dish.
Bake at 325 degrees for at least 45 minutes.