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Suggest a better descriptionIn 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-quart baking dishes, layer half of the carrots, sauce, cheese and crackers. Repeat layers. Bake, uncovered, at 350F 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 MC-Recipe Digest V1 #527 by "Julia West"
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Serving Size: 1 Serving (140g) | ||
Recipe Makes: 50 | ||
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Calories: 345 | ||
Calories from Fat: 190 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.1g | 28 % | |
Saturated Fat 9.1g | 45 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 36.5mg | 11 % | |
Sodium 580.3mg | 20 % | |
Potassium 278.4mg | 7 % | |
Total Carbohydrate 29.6g | 9 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 27.1g | ||
Protein 9.7g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 345
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