recipes@decwrl.UUCP (12/04/87)
Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE CARROTS-GRATIN V "28 Oct 87" 1987 .RZ "EASY CARROTS AU GRATIN" "A simple and unusual carrot-cheese casserole" This is a family recipe that my inlaws make for holiday dinners. I've never seen it in any cookbook. It's unusual, but good. .IH "Serves 4\-6" .IG "1 Tbsp" "butter" "15 ml" .IG "3 cups" "carrots," "1 kg" sliced. .IG "3 Tbsp" "butter" "50 g" .IG "3 Tbsp" "flour" "50 ml" .IG "1\(12 cups" "milk" "400 ml" .IG "\(12 lb" "process cheese" "250 g" .PH .SK 1 Slice the carrots and saut\z\(aae in .AB "1 Tbsp" "15 g" butter over low heat for 5\-10 minutes, until cooked to taste. .SK 2 Make a roux with the butter and flour. Add the milk (warmed) and cook until thick. .SK 3 Add cheese and cook until cheese is melted. Mix in the cooked carrots. .SK 4 Place in greased casserole and sprinkle with buttered bread crumbs. Bake at .TE 350 175 for 15\-20 minutes or until brown. .NX Process cheese is sometimes called "American cheese" or "Canadian cheese" depending on where it is bought. You can make a standard cheddar cheese sauce instead, or you can use something like Velveeta instead. .SH RATING .I Difficulty: easy. .I Time: 15 minutes preparation, 20 minutes baking. .I Precision: no need to measure. .WR Michelle Berteig California Institute of Technology, Pasadena, California, USA michelle@tybalt.caltech.edu