This is probably the most authentic family recipe I received for this series, and it sounds incredibly delicious!

Jessica's Golden Carrot Souffle

1 Pound carrots, peeled & sliced
1/2 Cup margarine, melted
3 Eggs
1/2 Cup sugar
3 Tablespoons flour
1 teaspoon baking powder
1 teaspoon vanilla extract

Cook carrots until tender in small amount of boiling water, drain.

Combine carrots & margarine in a blender and blend until smooth.  Add eggs, sugar, flour, baking powder and vanilla, blend well.

Spoon mixture into greased one quart souffle or casserole dish.

Bake at 350* for 45 minutes or until firm.

Sounds like a great Thanksgiving side dish to me!