Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Path: utzoo!hoptoad!ptsfa!pyramid!decwrl!recipes From: recipes@decwrl.UUCP Newsgroups: alt.gourmand Subject: Cleartext copy of "Simple carrots au gratin " Message-ID: <12189@decwrl.DEC.COM> Date: Fri, 4-Dec-87 01:13:44 EST Article-I.D.: decwrl.12189 Posted: Fri Dec 4 01:13:44 1987 Date-Received: Sun, 6-Dec-87 22:21:22 EST Sender: recipes@decwrl.DEC.COM Distribution: na,enet Organization: Caltech, Pasadena, California, USA Lines: 48 Approved: reid@decwrl.dec.com CARROTS-GRATIN(V) USENET Cookbook CARROTS-GRATIN(V) EASY CARROTS AU GRATIN CARROTS-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. INGREDIENTS (Serves 4-6) 1 Tbsp butter 3 cups carrots, sliced. 3 Tbsp butter 3 Tbsp flour 1 1/2 cups milk 1/2 lb process cheese PROCEDURE (1) Slice the carrots and saut' in 1 Tbsp butter over low heat for 5-10 minutes, until cooked to taste. (2) Make a roux with the butter and flour. Add the milk (warmed) and cook until thick. (3) Add cheese and cook until cheese is melted. Mix in the cooked carrots. (4) Place in greased casserole and sprinkle with but- tered bread crumbs. Bake at 350 deg. F for 15-20 minutes or until brown. NOTES 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. RATING Difficulty: easy. Time: 15 minutes preparation, 20 minutes baking. Precision: no need to measure. CONTRIBUTOR Michelle Berteig California Institute of Technology, Pasadena, California, USA michelle@tybalt.caltech.edu