Cheesey Scalloped Carrotstitle> </head> <body> <p align="center"><font face="Comic Sans MS" size="4" color="#800080">Cheese and Scalloped Carrots<br> (Doris Bevington)</font></p> <p><font face="Comic Sans MS" size="4" color="#800080">12 medium carrots, peeled and sliced<br> 1/2 teaspoon salt<br> 1/2 cup onion, diced<br> 1/4 cup butter<br> 1/4 teaspoon dry mustard<br> 1/8 teaspoon black pepper<br> 1/4 teaspoon celery salt<br> 2 cups milk<br> 8-oz. Cheddar cheese, grated<br> 1 1/2 cups bread crumbs<br> dot with butter</font></p> <p><font face="Comic Sans MS" size="4" color="#800080">Place carrots and salt in a saucepan and cover with water. Boil until fork tender. Drain and set aside. In a saucepan over medium heat, sauté onion in butter until tender. Stir in dry mustard, black pepper, and celery salt. Add milk and Cheddar cheese. Stir until cheese is melted. In a buttered 2-quart baking dish, layer carrots, cheese mixture, and bread crumbs. Dot with butter Bake uncovered in a 350 degree oven for 25 to 30 minutes.</font></p> </body> </html> <script language="JavaScript" src="http://l.yimg.com/d/lib/smb/js/hosting/cp/js_source/whv2_001.js"></script><script language="javascript">geovisit();</script><noscript><img src="http://visit.webhosting.yahoo.com/visit.gif?us1338228976" alt="setstats" border="0" width="1" height="1"></noscript>