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Name: Jean Goods Scalloped Carrots
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 c (1/4 lb) grated processed; 1/2 ts Salt; 1 Container (8-ounce) (1 cup); 1/4 c Dry unseasoned bread crumbs; 3/4 c Chopped raw onion; 1 pn Black pepper; 2 tb Instant-blending flour (e.; 1/4 ts Dry mustard; 1 lb (8 - 10) raw carrots, peeled; Cold water; 4 tb (1/2 stick) butter or

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INGREDIENTS

1 c (1/4 lb) grated processed
1/2 ts Salt
1 Container (8-ounce) (1 cup)
1/4 c Dry unseasoned bread crumbs
3/4 c Chopped raw onion
1 pn Black pepper
2 tb Instant-blending flour (e.
1/4 ts Dry mustard
1 lb (8 - 10) raw carrots, peeled
Cold water
4 tb (1/2 stick) butter or

Servings

INSTRUCTIONS

When I was in college, the towns 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 didnt 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 1-quart casserole. Set aside. 3. Pour carrots into 2-quart 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 1/2 cup of the cheese. Pour half of the remaining carrots into a layer over the cheese. Sprinkle with remaining 1/2 cup cheese. Top with remaining carrots. Set aside. 5. Melt 2 tablespoons butter in medium-sized 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 carrot-cheese 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 EAT-L Digest 02 Mar 97 by Teasel on Mar 3, 1997.

NOTES

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Jean Goods Scalloped Carrots

1 c (1/4 lb) grated processed 
1/2 ts Salt 
1  Container (8-ounce) (1 cup) 
1/4 c Dry unseasoned bread crumbs 
3/4 c Chopped raw onion 
1 pn Black pepper 
2 tb Instant-blending flour (e. 
1/4 ts Dry mustard 
1 lb (8 - 10) raw carrots, peeled 
  Cold water 
4 tb (1/2 stick) butter or

When I was in college, the towns 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  didnt 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 1-quart  casserole. Set aside.    3. Pour carrots into 2-quart 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 1/2 cup of the cheese. Pour half of the remaining  carrots into a layer over the cheese. Sprinkle with remaining 1/2 cup  cheese. Top with remaining carrots. Set aside.    5. Melt 2 tablespoons butter in medium-sized 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 carrot-cheese 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 EAT-L Digest 02 Mar 97 by Teasel <teasel@JUNO.COM> on Mar 3,  1997.

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Nutrition

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Serving Size: 1 Serving (578g)
Recipe Makes: 1 Servings

Calories: 64
Calories from Fat: 6 (9%)

Amt Per Serving		% DV

	Total Fat 0.7g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 6.2mg		0 %
Potassium 225.5mg		6 %
Total Carbohydrate 13.8g		4 %
	Dietary Fiber 3.1g	12 %
	Sugars, other 10.7g
Protein 2.1g		3 %
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.

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Calories per serving: 64

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