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| 1 1/2 Tasse | butter or margarine |
| 1 1/2 Tasse | all-purpose flour |
| 3 ca. 1 Liter | milk |
| 1/2 Tasse | lemon juice |
| 4 Teelöffel | celery salt |
| 2 Teelöffel | salt |
| 2 Teelöffel | black pepper ground |
| 6 x ca. 450 g | Carrots, diced and cooked |
| 2 1/2 x ca. 450 g | cheddar cheese shredded |
| 6 Tasse | Crushed butter-flavored crackers |
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In a saucepan over medium heat, cook and stir butter and flour until smooth and bubbly, about 2 minutes. Gradually add milk and lemon juice; cook and stir until thickened. Add celery salt, salt and pepper; mix well. Remove from the heat. In four greased 2-1/2-quart baking dishes, layer half of the carrots, sauce, cheese and crackers. Repeat layers. Bake, uncovered, at 350°F for 45 to 50 minutes or until top is golden brown. Serve immediately. Makes 50 servings.
Ortonville, Mi.
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