May 1 marked the first anniversary of our very first blog in the Cookbook Experiment! A lot has happened over the last year, and while we didn’t get to blog as often as we would have liked, we did experiment with quite a few new recipes not only from cookbooks, but also from the internet, family, and friends. We enjoyed the year and hope that you, our readers, did as well.
This second year will be marked by a number of changes in our family. Barbi, the daughter in our duo, graduates from college on Saturday, May 7. She has a new job which will take her way down to Savannah, GA by the middle of June! While I knew that she would leave home eventually, this is coming quicker than I had thought! Another change will be the departure of child #3 to begin college life at the Citadel in Charleston. This happens 2 months to the day that Barbi begins her new job. I’m not sure how I’m going to handle this except to just take it one day at a time!
Here is a recipe that I used for our Sunday dinner yesterday to mark our one-year anniversary. Hope you enjoy it as much as the family did!
CHEESY SCALLOPED POTATOES AND CARROTS
8-9 medium potatoes, peeled and sliced
4-5 medium carrots, peeled, and cut into slices
1 medium onion, sliced thinly
3-4 cups water
2 tsp. salt
3 tbsp. butter
2 tbsp. flour
1/8 tsp. black pepper
1-1/2 c. milk
6-8 oz. cheddar cheese, shredded
In a large sauce pan, combine potatoes, carrots, and onions. Add water and 1 tsp. salt. Bring to a boil; reduce heat and cook about 10 minutes.
In a medium sauce pan, melt butter. Remove from heat and stir in the flour, salt and pepper until smooth. Heat milk to almost boiling. Add hot milk gradually to the flour mixture. Bring to a boil stirring constantly. Cook and stir for several minutes. Stir in cheese. Reduce the heat and stir until cheese is melted.
Drain the vegetables. Layer half in a greased 3-quart baking dish. Top with half the cheese sauce. Repeat with remaining half. Cover and bake at 375 for 20 minutes. Uncover and bake 10 minutes longer or until potatoes are tender. Serves 6-8.