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.