| 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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