Recipe - Scalloped Carrots

1 One half cup Butter or margarine
1 One half cup Allpurpose flour
3 qt Milk
One half cup Lemon juice
4 teaspoon Celery salt
2 teaspoon Salt
2 teaspoon Ground black pepper
6 pound Carrots, minced and cooked
2 One half pound Shredded cheddar cheese
6 cup Crushed butterflavored
crackers

In a saucepan over medium heat, cook and stir butter and flour until smooth
and bubbly, about 2 minutes. Gradually add milk and lemon juice; cook and
stir until thickened. Add celery salt, salt and pepper; mix well. Remove
from the heat. In four greased 21/2quart baking dishes, layer half of the
carrots, sauce, cheese and crackers. Repeat layers. Bake, uncovered, at
350°F for 45 to 50 minutes or until top is golden brown. Serve immediately.
Makes 50 servings.

NOTES : This recipe was submitted to the magazine by Cheryl Holland of
Ortonville, MI.

Recipe by: Taste of Home magazine, Dec/Jan 1996 Posted to MCRecipe Digest
V1 #527 by "Julia West" classact@i1.net on Mar 19, 1997