The Carrot Ring Mold is a tasty and colorful vegetable dish, especially when the center is filled with creamed peas, which is the way mother usually served it.
1 cup dry bread crumbs OR saltine cracker crumbs
1 cup warm milk
1/4 cup vegetable oil
1 teaspoon sugar
2 teaspoons salt (LuAnn would reduce)
2 tablespoons fresh chopped parsley
4 large eggs, well beaten
3 cups grated raw carrots
Creamed peas, optional
Spray a 5 to 6 cup ring mold generously with no-stick cooking spray; set aside.
Preheat the oven to 350ºF.
In a mixing bowl, combine crumbs and milk.
Stir in oil, sugar, salt, parsley, beaten eggs and carrots until well mixed.
Turn mixture into prepared ring mold, spreading evenly.
Bake about 45 minutes or until set.
Allow to stand for several minutes, then turn carrot ring out onto platter.
If desired, fill center with creamed peas.