"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Carrot Casserole, by Carrie Sullivan, is from Our Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 cups thin sliced carrots 1/2 cup thin sliced onion 1 stick plus 2 Tbs butter 1 cup Velveeta crushed cornflakes
Cook carrots. Saute onion in 2 Tbs butter. Melt 1 stick butter and Velveeta together. Mix all ingredients together, except cornflakes. Place in 9x13 pan, cover with crushed cornflakes. Bake at 350 for 30 minutes.
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