Local Recipes

SEDONA, ARIZONA

Welcome to a taste of Sedona, complete with recipes, hikes, art, restaurants, and most of it from the "local point of view." Enjoy.

Local Recipes

Blender Carrot Souffle

1 lb cooked baby carrots (the prepackaged carrot nubs are the easiest--boil until tender. I cook them the day before)
3 eggs or equivilant egg beaters
3Tbspns flour
1/3 cup sugar
1 tsp vanilla
3/4 stick melted butter
Dash of fresh nutmeg

Put carrots in blender (not a food processor) with eggs. Puree until smooth. Add rest of ingredients and blend until very smooth. Put into greased casserole (1.5 qt) or souffle dish. Bake at 350 for 40 minutes.

Topping: 1/3 c of crushed corn flakes, 3 Tbls of brown sugar, 1 Tbls melted butter. Combine all three and spread over top of cooked souffle. Put back into over for 5-10 minutes. Serves 6-8.

Kathy Howe

CABBAGE SALAD - Nancy Baxter, Manzanita Hills

1 pkg Top Ramen noodle soup (Chicken or Oriental)
1/2 med. head cabbage, shredded
4 green chopped onions (including greens)
1/4-1/2 c. slivered almonds, toasted
1/4 c. sunflower seeds, toasted

Dressing:

Top Ramen flavor packet
2 T. sugar
3 T. rice vinegar
4 T. salad oil

Remove flavor packet from noodles. Crush noodles and saute in small amount of oil until golden brown. Drain and cool. Toss with the other ingredients. Mix dressing well and toss with cabbage mis. Add chunks of chicken to make a whole meal salad. Serves 8.

Note from Nancy: This recipe is f.rom the Sedona Selectables published in 1996 for the support of the Sedona Library.