Monday, June 24, 2013

Carrot and Corn Mornay

3 tbspn margarine
3 tbspn plain flour
3 cups milk
large tin creamed sweet corn
1 cup grated cheese
6 medium carrots
1 cup cooked peas

Method: Cook carrots and mash. Melt margarine over low heat, add flour, stir in milk, little at a time, add sweet corn then mix in carrots, peas, cheese and salt and pepper.

Source: contributed by E. Keppler in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.18.

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