 | ||||||
| ||||||
Carrot Cheese Casserole
1 Tbsp. butter
3 c. carrots, sliced.
3 Tbsp. butter
3 Tbsp. flour
1 1/2 c. milk
1/2 lb. process cheese
Slice the carrots and sauté in 1 Tbsp butter over low heat for 5-10 minutes, until cooked to taste. Make a roux with the butter and flour. Add the milk (warmed) and cook until thick. Add cheese and cook until cheese is melted. Mix in the cooked carrots. Place in greased casserole and sprinkle with buttered bread crumbs. Bake at 350 F for 15-20 minutes or until brown. Serves 6.
Grain crops, or cereals, are by far the most important sources of plant food for the human race. On a world wide basis, they provide two-thirds of the energy and half the protein of the diet. These crops are: wheat, rice, maize (corn), oats, barley, rye, sorghum, and millet.
- The New Oxford Book of Food Plants, xvi, 1997, by J. G . Vaughan and C. A. Geissler.
Stubborn stains can be removed from non-stick
cookware by boiling, 2 tablespoons of baking soda, 1/2 cup vinegar, and 1 cup of water for ten minutes. Before using the pan again, season it with salad oil.
|
