"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Scalloped Carrots Recipe

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This recipe for Scalloped Carrots, by , is from Our Favorites for Sarah and Lance, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Loppnow
Added: Thursday, April 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. carrots peeled & sliced (9cups) 1 c. chopped onion
1/4 c. butter 1/4 c. flour
1/2 tsp. salt 1/4 tsp. dry mustard
1/4 tsp. celery salt 1/8 tsp. pepper
2 c. milk 8 oz. velveeta cheese
4 1/2 c. cubed bread (6 slices) 1/3 c.melted butter

Directions:
Directions:
1. Cook carrots for 8-10 min or until tender, drain. 2. Meanwhile in large sauce pan cook onion in 1/4 c. butter until tender not brown. Stir in flour salt, mustard, celery salt & pepper. 3. Add the milk all at once cook until bubbly. Stir in cheese until melted. Add carrots & coat,. Transfer to 12 x 7x2 baking dish. 4.Toss bread cubes & 1/3c.butter Sprinkle over carrots. 5. Bake uncovered in oven at 350 about 30 min. or until mixture is bubbly.

Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
Great dish for the Holiday's or all gatherings.

 

 

 

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