Please accept this recipe book from - Kean Miller LLP

Carrot Soufflé
1 lb. carrots, peeled, sliced, cooked and drained
1/2 cup melted butter
2/3 cup sugar
3 Tbsp. flour
1 tsp. baking powder
1 tsp. vanilla
3 eggs
Combine carrots and butter in food processor, blend until smooth. Add the rest of the
ingredients, blending the eggs in last, one egg at a time. Process until smooth and well mixed.
Cook in a 1 quart baking dish (I usually spray “Pam” on the inside). Bake at 350° for 45 - 60
minutes. This is best baked in the oven, not in the microwave.
by Ben Miller (Baton Rouge), a partner practicing in the business, corporate and real estate areas
Baked Cushaw
This is an unusual recipe from the Old South–a vegetable dish that is as sweet as dessert. A cushaw is a
variety of crookneck squash, available in July and August at the produce stands. A luscious dish.
1 medium cushaw (about 6 lbs.)
2 eggs
2 cups sugar
2 Tbsp. flour
1 tsp. vanilla extract
2 sticks margarine
1/2 tsp. baking powder
cinnamon and nutmeg to taste
Cut cushaw in half. Scoop out the seeds and strings. Cut into smaller pieces and place in large pot
with water to cover. Boil until tender and meat turns golden and soft. Scoop out meat and place
in a large bowl. Add above ingredients and mix. Place in 9 x 13 in. casserole dish. Bake at 350°,
30-40 minutes. Serves 6.
by Bill D’Armond (Baton Rouge), a partner practicing in the labor/employment and litigation areas
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