Name: Cheese-Scalloped Potatoes/carrots
Ingredients: 2 c Water; 2 ts Salt; optional; 2 lb Potatoes (5 cups; pared and thinly sliced); 1 1/2 c Sliced onion; 5 md Carrots (2 cups; pared), diagonally sliced; 3 tb Butter; 2 tb Flour; 1 ts Salt; 1/8 ts Pepper; 1 ds Cayenne; 1 1/2 c Milk; 1 1/2 c Grated sharp cheddar cheese

We must not become so "spiritual" in our Christian life that we forget about meeting physical needs, and we must not become so "worldly" in meeting those needs that we lose sight of God's ultimate design. Or, to say it in specifically "pro-life" terms, we must not become so "spiritual" in our Christian life that we write off the daily slaughter of 4,000 innocent human beings as a political issue (beyond our jurisdiction), and we must not become so "worldly" in intervening for them that we lose sight of the bigger picture (reconciling people to Christ through holiness and love). This balance is the essence of pure and undefiled religion.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		All newly t, Vegetables	6	Servings

INGREDIENTS

2	c	Water
2	ts	Salt; optional
2	lb	Potatoes (5 cups; pared and thinly sliced)
1 1/2	c	Sliced onion
5	md	Carrots (2 cups; pared), diagonally sliced
3	tb	Butter
2	tb	Flour
1	ts	Salt
1/8	ts	Pepper
1	ds	Cayenne
1 1/2	c	Milk
1 1/2	c	Grated sharp cheddar cheese

INSTRUCTIONS

CHEESE SAUCE
In large saucepan, bring water and salt to a boil. Add potatoes, onion and
carrots; cook, covered, for about 5 minutes or until partially tender.
Drain. Make cheese sauce by melting butter in small saucepan. Stir in
flour, salt, pepper and cayenne, stirring constantly, about 1 minute.
Remove from heat; stir in milk and blend well. Brin mixture to boil over
medium heat, stirring until thick and smooth. Add 1 cup cheese; stir until
melted. Layer half of vegetables in greased 2 1/2 quart casserole; top with
half of cheese sauce. Top with remaining cheese. Bake, covered with foil,
at 375 for 30 minutes. Foil may be removed for last 10 minutes to brown
top. Yield 6 servings.
Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #682 by L979@aol.com
on Jul 21, 1997

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