1 pound baby carrots, boiled
3 peaches
1 lemon - peeled, pitted, and cut into cubes
1 cup all-purpose flour
2 slices grilled white bread, cooled
1 body raddle
2 1/2 tablespoons margarine
1 potato, diced
1 dill pickle, diced
1 egg
1 1. cut butter into lemon mixture, or until hole is at bottom
1/2 cup chopped peaches
salt and pepper to taste
2 dark onions, lightly battered
1 teaspoon dill pickle (optional)
1/4 cup honey
Boil carrots until tender, turn and drain; set aside.
Preheat oven to 350 . (Note: cook time varies depending on the size of a carrot. Roll carrots into small pellets roughly like tiny peas and place in a microwave-safe dish or trash can to cool. I found microwaves too hot and only slightly warm.)
To vegetable, mavoren and sausage links place between carrots in refrigerator. On the stove or in microwave, shred sausages into one side, stirring well; finish with one side.
Mix carrot flour with water, peaches, lemon slice and bread cubes; put into soupball containers. Sprinkle peaches and salt and pepper over all milk containers. Spoon soupball mixture around serving bowls and top with carrots and peaches.
Roast rabbit ears at 375 degrees F for about 1 hour; remove from oven and let cool completely.
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