Established 1994

Pittsburgh Garden Railway Society
C/O Ann Celento
312 Hawthorne Street
Canonsburg PA, 15317

May 2014 Newsletter

From the President's Desk Trips
Chasing Trains - Big and Little The Dining Car
Photos Tech Tips
Upcoming Train Shows & Events Video of the Month

Financial Report (password required)

Membership Roster (password required)

The Dining Car
contributed by  Lois Bodnar

Carrot Soufflé

2 pounds carrots, peeled and cut into pieces.
1 cup melted butter
4 eggs
1 and 1/2 cups sugar
4 tablespoons flour
2 teaspoons baking powder
2 teaspoons vanilla extract

Cook carrots in boiling water until tender. Drain.
Combine carrots and melted butter in food processor.  Blend until smooth.
Add remaining ingredients and blend well.
Spoon mixture into lightly greased (Pam) 2 quart soufflé dish or casserole.
Bake at 350 for 45 to 55 minutes or until center is firm.