Recipes

[lavendersage]

I was looking thru my recipe box today and found this recipe that I got from my sister. She brought this dish to a family reunion in July 1995. I liked it so much that I asked for the recipe. I don't remember where she said that she got it but the recipe is in my handwriting on lined notebook paper (I do remember writing it). I am embarrassed to say that I still haven't made this!! But I never forgot it and I do remember thinking..eww... cheese and carrots... but it tasted so good! I just thought I would share it...and I'm thinking about making it myself..16 years later!

Scalloped Carrots

3 pounds carrots, peeled and sliced (9 cups)
1 cup chopped onion
¼ cup butter
¼ cup flour
½ teaspoon salt
¼ teaspoon dry mustard
¼ teaspoon celery salt
1/8 teaspoon black pepper
2 cups milk
1 (8 oz.) package Velveeta, cubed
4 ½ cups cubed bread (6 slices)
1/3 cup butter, melted

Cook carrots in boiling water 7 to 9 minutes or just till crisp-tender; drain. Meanwhile, in a large saucepan, cook onion in ¼ cup butter till tender, but not brown. Stir in flour, salt, mustard, celery salt and pepper. Add the milk all at once. Cook and stir till bubbly. Stir in cheese spread (Velveeta)until melted. Add carrots and stir to coat. Transfer to 12x 7 1/2 x2 inch baking dish. Toss bread cubes, 1/3 cup butter to coat, put over carrots. Bake, uncovered, at 350 for 30 minutes until bubbly and toasty. Serves 12-16.