Recipe - Jean Goods Scalloped Carrots

4 tablespoon (One half stick) butter or
margarine, divided (1
tbsp., 2 tbsp., and 1
tbsp.)
1 pound (8 10) raw carrots, peeled
and cut or sliced up into 1/4inch
disks ( 3 Three fourths 4 cups)
Cold water
1 cup (One fourth lb) grated processed
American cheese spread (e.
g., Velveeta), divided (1/2
cup and One half cup)
Three fourths cup Chopped raw onion
(approximately 1 large
onion)
2 tablespoon Instantblending flour (e.
g., Wondra)
One half teaspoon Salt
One fourth teaspoon Dry mustard
1 pn Black pepper
1 Container (8ounce) (1 cup)
half and half cream, room
temperature
One fourth cup Dry unseasoned bread crumbs

When I was in college, the town's Quaker church had a potluck dinner one
Sunday each month. Each member of the congregation brought a favorite dish,
and all college students were made welcome (for free). Although everything
served was delectable, this was always my favorite (and at the time I
didn't even like either cooked carrots or creamed foods!). _EVERYONE_ loves
this.

1. Preheat oven to 350 degrees F.

2. Spread 1 tablespoon of the butter over bottom and sides of 1quart
casserole. Set aside.

3. Pour carrots into 2quart saucepan. Add enough cold water to cover
carrots. Cook over high flame until water comes to a boil. Lower flame to
moderate and continue cooking until carrots are barely tender when pierced
with a fork (about 6 minutes). Drain carrots in colander. Set aside until
cool enough to touch.

4. Pour 1/3 of the drained carrots into the bottom of the greased
casserole. Sprinkle with One half cup of the cheese. Pour half of the remaining
carrots into a layer over the cheese. Sprinkle with remaining One half cup
cheese. Top with remaining carrots. Set aside.

5. Melt 2 tablespoons butter in mediumsized skillet. Add chopped onion.
Saute over low flame until golden (about 3 minutes). Sprinkle with flour,
salt, mustard, and pepper. Stir with wire whisk until mixture forms a
paste.

6. Gradually add cream (while continuing to stir constantly). Cook until
thickened (consistency of a sauce). Pour over carrotcheese mixture. Set
aside.

7. Melt remaining 1 tablespoon butter in small pan. Add bread crumbs. Cook,
stirring frequently, until golden brown. Sprinkle toasted bread crumbs
evenly over contents of casserole.

8. Place on center shelf of oven and bake 25 minutes. Serve hot.

Yield: 4 6 servings

N. B. In addition to being delicious, it reheats perfectly, and is
therefore ideal for covered dish, potluck, and buffet dinners.

Posted to EATL Digest 02 Mar 97 by Teasel teasel@JUNO.COM on Mar 3,
1997.