"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Mom's Cheese Scalloped Carrots, by Grant Smith, is from Mom's Kitchen Table,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
12 large carrots sliced 1 medium sized onion minced 1/4 cup of butter 1/4 cup of flour 1 tsp of salt 1/4 tsp of dry mustard 2 cups of milk 1/8 tsp of pepper 1/4 tsp. of celery salt 1/4 tsp of garlic salt 1/2 lb of American cheese diced 1 cup of buttered bread crumbs
Cook carrots in salt water until they are barely tender, ( not mushy) and drain. In a sauce pan add the butter and saute onions 2-3 minutes or until they are transparent. Add the flour and seasonings and cook for 2 minutes. Add the milk and stir until smooth. Add the diced cheese and stir to melt the cheese. In a 2 quart casserole spray with a non stick spray. Layer the carrots with the sauce until you finish with sauce. Top with buttered bread crumbs. Bake at 350º oven for 35-40 minutes.
This recipe was given to us by Twila Ireland in 1973, it is a great dish to take for a pot luck dinner, And we did!
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