CARROT-SPINACH TERRINE Before baking, tap the pan filled with the carrot and spinach mixtures firmly on the counter top. This will help to eliminate air bubbles that might spoil the appearance of the loaf. 1 1/2 lb. carrots, halved crosswise, then cut in half lengthwise 1 12 ounce package goat cheese 3 eggs 1/8 tsp. ground nutmeg 1/8 tsp. ground red pepper 1/8 tsp. salt 1/8 tsp. pepper 1 10 ounce package frozen chopped spinach, thawed and well drained 2 cloves garlic, minced 1/8 tsp. salt 1/8 tsp. pepper salt and pepper 1 recipe Herbed Mayonnaise (optional - see Appetizers) Fresh chives (optional) Line an 8x4x2 loaf pan with foil; grease well and set aside. Cook carrots, covered, in a small amount of boiling salted water for 10 to 12 minutes or till carrots are very tender. Drain and cool slightly. Arrange about 1/4 of the cooked carrots, diagonally, in the bottom of the pan, trimming the carrots to fit as necessary. Place remaining carrots in a blender container or food processor bowl with one-third of the goat cheese (about 1/2 cup), 2 eggs, nutmeg, ground red pepper, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Cover and blend or process till smooth. Spoon half of the carrot puree atop carrots in loaf pan, shaking slightly to ensure puree coats all the carrots. Rinse blender or food processor. Place spinach in blender container or food processor bowl with remaining goat cheese, remaining egg, garlic, 1/8 tsp salt, and 1/8 tsp pepper. cover and blend or process till smooth. Spoon spinach puree over top of carrot puree. Spoon remaining carrot puree over spinach layer. Cover loaf pan with foil. Place the loaf pan in a roasting pan half filled with boiling water. Bake in a 325 degree oven for 1 1/2 hours or till set and a knife inserted in center comes out clean. Allow the terrine to cool at room temperature. Cover and chill thoroughly. Turn the terrine out onto a plate; slice to serve. Serve with Herbed Mayonnaise, if desired. Garnish with snipped chives, if desired. Makes 6 large servings or 12 smaller servings. Source: Better Homes and Gardens Magazine, November 1997 Andrea