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    Veggies: Scalloped Carrots (for a crowd)

    Source of Recipe

    TASTE OF HOME DEC/JAN 1996

    List of Ingredients

    1 1/2 cups butter or margarine
    1 1/2 cups all-purpose flour
    3 quarts milk
    1/2 cup lemon juice
    4 teaspoons celery salt
    2 teaspoons salt
    2 teaspoons pepper
    6 pounds carrots -- diced and cooked
    2 1/2 pounds cheddar cheese -- shredded
    6 cups butter flavored crackers -- crushed

    Recipe

    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 2-1/2 qt baking dishes, layer half of the carrots, sauce, cheese and crackers. Repeat layers. Bake, uncovered at 350ºF for 45-50 minutes or until top is golden brown. Serve immediately. Serves 30+

 

 

 


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