5 carrots -- peeled

1 cup long-grain rice

2 tablespoons onion -- minced

1/2 teaspoon salt

1/4 teaspoon pepper

2 cups water

1/2 pound american cheese

1 cup milk

2 egg -- beaten

1/8 teaspoon nutmeg

Assemble and attach rotor slicer/shredder using coarse shredder cone (No 2). Turn to speed 4 and shred carrots. Combine carrots, rice, onion, salt, pepper, and water in large saucepan. Bring to a boil, then reduce heat; cover and simmer 25 minutes.

Exchange coarse shredder coned for fine shredder cone (no 1). Turn to speed 4 and shred cheese. Combine cheese, milk, eggs, and nutmeg and pour over carrot, and rice mixture; mix well. Place in 1 1/2 quart casserole dish and bake at 350F for 30 to 40 minutes. Serve immediately.

yield 6-8 servings.

typed by KCODY63@worldnet.att.net