Merry Christmas to everyone, especially the RV-Dreams family. This morning started off with cooking, we had ham, carrot souffle, green beans, rolls, potato salad, green salad, pumpkin pie, apple pie, tea and soft drinks. The feeding started at noon. Bridget and I, Bob and Marcy, Annie and Terry were here to enjoy the feast. After eating I sat in my recliner and accidentally fell asleep and woke up to laughter from the dining room. Bridget, Annie, Bob and Marcy were playing spinner and were having a good time, seams that Terry had accidentally fell asleep too. After everyone left we took another nap and woke up to the phone ringing. It was my brother calling from Florida to tell us they would be leaving Jacksonville heading our way at 3:30 am and should arrive around noon. After talking with them the phone rang again, it was Annie calling to tell us Terry shot another 8 point buck in their front yard. We gathered up ice chests and headed out to Annie and Terry's to pick up the deer meat. I will take it in tomorrow to have it processed. Tomorrow will be busy, mall 7-3, deer processing, tag for the van, brother coming in. Annie, this is your reminder to send me the picture of the deer and Terry so I can post it.
The chat room has requested the carrot souffle recipe so here it is.
Carrot Souffle
1 lb carrots
1/2 cup sugar
1/3 Tbsp baking powder
1/3 Tbsp vanilla
1 Tbsp flour
2 eggs
5 Tbsp butter
Powdered sugar
Steam or boil carrots until extra soft, drain well. While carrots are warm, add sugar, baking powder and vanilla. Whip with mixer until smooth. Add flour and mix well. Whip eggs and add to mixture, add butter and continue mixing until well blended.
Pour mixture into baking dish about half full as the souffle will rise. Bake at 350 degrees for 1 hour or until the top is a light golden brown. Sprinkle lightly with powdered sugar before serving.
Stay Safe
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