Yield: 50 Servings
|1½ cup||Butter or margarine|
|1½ cup||All-purpose flour|
|½ cup||Lemon juice|
|4 teaspoons||Celery salt|
|2 teaspoons||Ground black pepper|
|6 pounds||Carrots, diced and cooked|
|2½ pounds||Shredded cheddar cheese|
|6 cups||Crushed butter-flavored crackers|
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 2-½-quart baking dishes, layer half of the carrots, sauce, cheese and crackers. Repeat layers. Bake, uncovered, at 350°F 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" <classact@...> on Mar 19, 1997