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RECIPE of the WEEK

October 1, 2001

CARROT BAKE

Cook 4 minutes in a pressure cooker:

1 quart of sliced carrots
1/4 cup of celery
1 teaspoon of salt
In a separate saucepan cook the following until nice and thick:
3 tablespoons of oleo 2 tablespoons of onions
3 tablespoons of flour 2 cups of milk, add to mix gradually
1/2 teaspoon of salt dash of pepper
1 cup of cracker crumbs

Put cooked carrots into a buttered 2 quart casserole. Add thickened cream sauce. Sprinkle cracker crumbs on top. Bake for 45 minutes at 350.

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