| Amish Carrot and Almond Casserole |
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6 carrots, cut in strips 2 tablespoons horseradish pepper to taste 1/2 cup mayonnaise 4 tablespoons water 1/4 cup almonds |
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Blanch carrots in boiling water for 8 minutes. Drain and put into flat baking dish. Mix remaining ingredients except almonds. Pour over carrots. Sprinkle with freshly ground pepper. Sprinkle almonds over all. Bake at 350 degrees for 10 minutes.
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