4 pimple ring-shaped carrots, torn
3/4 teaspoon paprika
1 green bell pepper, chopped
1/4 teaspoon salt
1 cinnamon stick
1 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons vegetable oil
1 large onion, thinly sliced
1/4 teaspoon salt
2 eggs
1 cup water
2 tablespoons butter
1/4 cup milk
1 cup shredded Swiss cheese
Preheat oven to 350 degrees F (175 degrees C). Spray a large baking sheet with cooking spray.
Place carrots in oven and pound lightly. Brush or spray with peanut oil drippings. Place on baking sheet.
Place pepper on baking sheet. Boil water, cornstarch, oil and salt in microwave or in small saucepan. Place carrots in microwave bag; squeeze strands until seeds begin to pop and soften; transfer to coated sheet. Layer with bell pepper. Top with cinnamon and pepper; transfer to baking sheet. Place onion over carrot layer.
Bake on lightly browned baking sheet for 20 minutes. Remove from oven. Pour onion cream into baking sheet. Top with cheese. Bake for additional 30 minutes. Top with carrots. Bake an additional 20 minutes to a minute. Cool completely.