"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Escalloped Carrots Recipe

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This recipe for Escalloped Carrots, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lee Kenyon
Added: Thursday, December 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
12 raw carrots
1 small chopped onion
1/4 cup butter or margarine
1/4 cup flour
1/4 tsp dry mustard
1 tsp salt
1/4 tsp celery salt
1/8 tsp pepper
2 cups milk
1 cup grated cheese (Velveeta or Cheddar)
Topping: 2 T melted margarine
1/2 cup crushed soda crackers

Directions:
Directions:
Clean & slice carrots. Cook carrots in salted boiling water until tender. Drain and set aside. Cook onion in margarine 3 min. Stir in flour, salt, pepper,mustard, then milk to make cream sauce. Add cheese to sauce and let melt. Mix carrots and sauce and put in 2 qt. casserole. Melt 2 T. margarine and add crushed cracker crumbs and put on top of casserole. Bake 30 min at 350 degrees.

Personal Notes:
Personal Notes:
You can use canned or frozen carrots if you like. The orginal recipe calls for fresh ones.

 

 

 

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