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Golden Carrots for 50


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1 1/2 cups butter or margarine
1 1/2 cups flour
12 cups milk
1/2 cups lemon juice
2 teaspoon each, salt and pepper
4 teaspoon celery salt
6 lb. carrots, diced or sliced, cooked and drained
2 1/2 lb. cheddar cheese shredded
6 cups butter flavored crackers, crushed

In a pan over medium heat, melt butter and stir in flour until smooth and bubbly, about 2 minutes Stirring constantly. Gradually add milk and lemon juice, cook and stir until thickened. Add seasonings and mix well. Remove from heat. In 4 greased 2 1/2 quart Pans (9 x 13) layer half the carrots, sauce, cheese and crackers then repeat layers ending with crackers. Bake at 350 degrees for 45 - 50 minutes until top is golden brown. Serve immediately.

Serves 50




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.