Tuesday, January 28, 2014

Terrific Tuesday, recipe edition

OK, I've got writers block.  I have been working on St. Patricks D ay to get the product out on a reasonable time.  There's not much paper to work with, so I'm having to be very creative.

One of the ways to stretch your food dollar is to take advantage of what produce os plentiful in season.  It's usually better quality and better prices--a real win-win.
Carrots, potatoes, kale, cabbage, apples, oranges, squash.

Carrot - potato casserole

 2T butter

1 T flour
1 tsp salt
1/4 t pepper
1-1/2 cups milk
Pinch of nutmeg

4 ounces grated cheese ( 1 cup)
3 cups grated potatoes- raw
1 cup grated carrots

Make a roux with the flour and butter.  Add milk in stages until you have a white sauce .  Gradually add in 1/2 cup cheese .

Combine with grated vegetables.
Place on well greased 8X8 baking pan.
Bake at 350 for an hour
Top with remaining cheese

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