Recipe: Scalloped Carrots

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Categories: For a crowd, Vegetables

Yield: 50 Servings

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

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

Sin: it seemed like a good idea at the time

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