mzkitty
I give up.
This is an old recipe that I got out an Edgar Cayce book a lonnnggg time ago. I have made it many times. Either you'll love it or hate it. I only like it cold after it's been refrigerated for a day, with salt.
1 pound carrots, scraped and cooked til tender, drained and mashed
1 cup peanut butter, smooth or chunky is ok
3 cups cooked rice (Uncle Ben's is the best)
1 small onion chopped fine (or grated)
1/2 cup vegetable oil (I hate soy oil)
1 tablespoon tomato paste
2 eggs
Mix it all in a large bowl while the rice is hot so the peanut butter melts. Place in buttered large loaf pan. Bake 1 hour in preheated 350 degree oven. Do not smooth top before you bake; in fact I take a fork and make it kind of lumpy on top. This makes the top more crispy-ish.
Cool in pan. Cover pan with foil. Put in refrigerator for a day, then eat by salted slices. It's so pink and pretty!
Very comfort food.
1 pound carrots, scraped and cooked til tender, drained and mashed
1 cup peanut butter, smooth or chunky is ok
3 cups cooked rice (Uncle Ben's is the best)
1 small onion chopped fine (or grated)
1/2 cup vegetable oil (I hate soy oil)
1 tablespoon tomato paste
2 eggs
Mix it all in a large bowl while the rice is hot so the peanut butter melts. Place in buttered large loaf pan. Bake 1 hour in preheated 350 degree oven. Do not smooth top before you bake; in fact I take a fork and make it kind of lumpy on top. This makes the top more crispy-ish.
Cool in pan. Cover pan with foil. Put in refrigerator for a day, then eat by salted slices. It's so pink and pretty!
Very comfort food.
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