Title: Carrot pudding with pineapple sauce
 Categories: Dessert
      Yield: 6 Servings
 
      1 c  Raw carrots
      1 c  Raisins
      1 c  Raw Irish potatoes
    1/2 ts Ground cloves
    1/2 ts Ground nutmeg
      1 ts Baking powder
      1 c  Flour
      1 ts Ground cinnamon
      1 ts Butter or margarine

MMMMM----------------------PINEAPPLE SAUCE---------------------------
    1/2 c  Sugar
      2 tb Flour
      2 tb Butter or margarine
      1 c  Boiling pineapple juice
 
   Run carrots and potatoes through a food chopper (medium blade). Add
  raisins and butter. Mix dry ingredients with flour; add to carrt
  nixture. Pour into a one pound coffee can; steam sluwly in boiling
  water for two hours. Can be cooked in a casserole in water in a 250
  degree oven. Serves 6 to 8. Serve with pineapple sauce.
  
   To make Pineapple Sauce:  Mix sugar and flour; add boiling pineapple
  juice gradually, stirring constantly. Cook until mixture thickens,
  adding butter and stir until dissolved.
  
  From .  Downloaded from Glen's MM Recipe