Post by Valerie on Nov 15, 2010 7:35:08 GMT -5
From "The New Cookin' with Home Storage"
3/4 C. dried carrots
1 1/2 T. dried onion
1/4 tsp. salt
1/4 tsp. celery salt
2 T. flour
2 T. dried cheese powder
2 C. water
2 T. oil
dash of pepper
1/8 tsp. dry mustard
1 C. milk
bread crumbs
Bring the water to a boil. Add carrots and simmer until nearly tender (about 25 min.) Drain. Rehydrate the onions and saute' them in the oil until tender. Add flour, spices, milk, and cheese powder to the onions. Blend well and cook over medium heat until it boils. Pour into a greased casserole dish. Top with bread crumbs and bake uncovered until heated through. 15 minutes at 350 degrees.
*I think this would be nice at Thanksgiving or Christmas, too.
3/4 C. dried carrots
1 1/2 T. dried onion
1/4 tsp. salt
1/4 tsp. celery salt
2 T. flour
2 T. dried cheese powder
2 C. water
2 T. oil
dash of pepper
1/8 tsp. dry mustard
1 C. milk
bread crumbs
Bring the water to a boil. Add carrots and simmer until nearly tender (about 25 min.) Drain. Rehydrate the onions and saute' them in the oil until tender. Add flour, spices, milk, and cheese powder to the onions. Blend well and cook over medium heat until it boils. Pour into a greased casserole dish. Top with bread crumbs and bake uncovered until heated through. 15 minutes at 350 degrees.
*I think this would be nice at Thanksgiving or Christmas, too.
