CARROT PUREE SOUFFLE (283)    RECIPE (114)

• MILK, DRY, NONFAT
  QUANTITY:   .59375
  ASSOCIATED NUTRIENT:   MILK, DRY, SKIM, NON-FAT SOLIDS, REGULAR, W/ADDED VIT A
  NUTRIENT AMOUNT IN LBS.:   .59375
• TAPIOCA, QUICK COOK
  QUANTITY:   .5
  ASSOCIATED NUTRIENT:   TAPIOCA, PEARL, DRY
  NUTRIENT AMOUNT IN LBS.:   .5
• SALT
  QUANTITY:   .0625
  ASSOCIATED NUTRIENT:   SALT, TABLE
  NUTRIENT AMOUNT IN LBS.:   .0625
• CARROT PUREE
  QUANTITY:   3
  ASSOCIATED NUTRIENT:   CARROTS, PUREED
  NUTRIENT AMOUNT IN LBS.:   3
• EGGS, SHELL, FRESH
  QUANTITY:   24
  ASSOCIATED NUTRIENT:   EGGS, WHOLE, MED, RAW, FRESH, AND FRZ

1) RECONSTITUTE DRY MILK.
2) ADD TAPIOCA AND SALT TO MILK AND COOK FOR 15 MINUTES; STIR
   FREQUENTLY DURING FIRST 5 MINUTES.
3) ADD CARROT PUREE TO COOKED MIXTURE. BLEND THOROUGHLY.
4) BEAT EGG YOLKS AND STIR INTO MIXTURE.
5) FOLD BEATEN EGG WHITES INTO COOKED MIXTURE.
6) POUR MIXTURE INTO PANS AND SET IN PAN OF HOT WATER.
   BAKE UNTIL FIRM (INSERTED KNIFE COMES OUT CLEAN).