Name: Scalloped Carrots
Ingredients: 1 1/2 c Butter or margarine; 1 1/2 c All-purpose flour; 3 qt Milk; 1/2 c Lemon juice; 4 ts Celery salt; 2 ts Salt; 2 ts Ground black pepper; 6 lb Carrots, diced and cooked; 2 1/2 lb Shredded cheddar cheese; 6 c Crushed butter-flavored crackers

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		For a crowd, Vegetables	50	Servings

INGREDIENTS

1 1/2	c	Butter or margarine
1 1/2	c	All-purpose flour
3	qt	Milk
1/2	c	Lemon juice
4	ts	Celery salt
2	ts	Salt
2	ts	Ground black pepper
6	lb	Carrots, diced and cooked
2 1/2	lb	Shredded cheddar cheese
6	c	Crushed butter-flavored crackers

INSTRUCTIONS

In a saucepan over medium heat, cook and stir butter and flour until smooth
and bubbly, about 2 minutes. Gradually add milk and lemon juice; cook and
stir until thickened. Add celery salt, salt and pepper; mix well. Remove
from the heat. In four greased 2-1/2-quart baking dishes, layer half of the
carrots, sauce, cheese and crackers. Repeat layers. Bake, uncovered, at
350°F for 45 to 50 minutes or until top is golden brown. Serve immediately.
Makes 50 servings.
NOTES : This recipe was submitted to the magazine by Cheryl Holland of
Ortonville, MI.
Recipe by: Taste of Home magazine, Dec/Jan 1996 Posted to MC-Recipe Digest
V1 #527 by "Julia West" <classact@i1.net> on Mar 19, 1997

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