Ingredients
- 5 carrots (peeled)
- 2 egg (beaten)
- 2 cups water
- 1 cup milk
- 1 cup long rice (grain)
- 1/2 pound american cheese
- 2 tablespoons onion (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon nutmeg
Assemble and attach rotor slicer/shredder using coarse shredder cone (No 2). Turn to speed 4 and shred carrots. Combine carrots, rice, onion, salt, pepper, and water in large saucepan. Bring to a boil, then reduce heat; cover and simmer 25 minutes.
Exchange coarse shredder coned for fine shredder cone (no 1). Turn to speed 4 and shred cheese. Combine cheese, milk, eggs, and nutmeg and pour over carrot, and rice mixture; mix well. Place in 1 1/2 quart casserole dish and bake at 350F for 30 to 40 minutes. Serve immediately.
yield 6-8 servings.
typed by KCODY63@worldnet.att.net
