Bob Newharts Carrot Mold Recipes

Steps:

• Combine all ingredients; mix well.
• Place in greased 6-cup ring mold.
• Bake in preheated 350 degree oven about 45 minutes; unmold.
• Serve on platter with cooked green peas in center.
• Note: Bob Newhart's wife, Ginnie, comments,"I usually make 3 or 4 of these, one to use and others to freeze; my family love it.
• "Thering looks pretty with a green vegetable; great with poultry, beef or fish".

Steps:

• Demolish the pumpkin in the food processor.
• Add the margarine, cut into smaller chunks, process.
• Add the sugar, flour, salt, baking powder and eggs, processing after each addition.
• Pour into a greased pan.
• I usually use a ring mold, but have also used a square pan as well.
• Bake at 350 degrees F for about 1 hour, until done.

Steps:

• Cream shortening and brown sugar with an electric mixer in a large bowl.
• Add the egg and orange juice.
• Sift in flour.
• Add all other ingredients and mix.
• Place mixture into greased, 4 cup, ring shaped mold.
• Chill at least 5 hours before baking.
• Bake at 350 degrees F. for 1 hour.

Steps:

• Sprinkle chicken with salt and pepper and dredge with flour; reserve remaining flour.
• In large skillet, heat 3 tbsp butter and brown chicken on both sides.
• Transfer to a plate to hold.
• Add shallots to the skillet and saute briefly.
• Add wine; cook the liquid over high heat until most is evaporated, while scraping loose all brown particles.
• Add reserved flour and whisk to make thick paste.
• Sprinkle with tarragon and whisk in the broth.
• Return the chicken to skillet; cover and cook until tender, about 25 minutes.
• Transfer chicken to heated platter and keep hot.
• Add remaining butter and the cream to the skillet.
• Heat, stirring the sauce, then pour over the chicken.
• Garnish with fresh tarragon sprigs.

Steps:

• Preheat oven to 350 F (180 C).
• Remove the tough ends of the asparagus and discard; blanch or steam asparagus for 5 minutes, or until bright green and tender; rinse under cold water and drain thoroughly.
• Beat eggs and milk together; season with nutmeg, salt and pepper; set aside.
• In a ovenproof skillet, preferably cast iron, saute onion in oil until translucent, then add mushrooms and saute until golden brown.
• Add spinach and cook until completely wilted.
• Add chopped tomatoes.
• Pour egg mixture into skillet; stir briefly.
• Sprinkle mozzarella on top, decorate with asparagus and basil and bake 10 to 15 minutes, or until cheese is melted and bubbly.
• Serves 4 generously.