As we forge ahead towards Easter weekend I’m bringing a ‘bunny food’ recipe to the table. Our Aunt Phyllis knew what she was doing with this recipe. For starters because it is baked in the oven the casserole stays hotter longer than it would if it were prepared on top of the stove. Let’s wander into a little discussion on keeping foods warm and cool at the dining table.
I’ve only had one friend in my lifetime who had a ‘warming drawer’. I did have one when I ran the culinary school at Silver Dollar City, but typically; you don’t find them in the majority of homes. There are so many different ways we can keep dishes hotter for a longer time. One easy way is to invest in the nice serving chafers that are electric. I like these because I don’t have to purchase fuel and keep track of how much I have on hand all the time. I got mine from JCPenney, when they went on sale for around $30-35 each. I sold my heaters
that ran on the fuel cans. Grandmother would sit her serving bowls as close to the stove top as she could, or fill the bowls with very hot water until the vegetable or side was ready to be served. I also own one of the largest heating pads you have ever seen, this too is another avenue to heating bowls ahead of time. If you own a double oven, this will aid in warming dishes in advance. ‘If’ there is any way to cook my sides in the oven for big events I prefer it, because of the fact things stay warmer, longer. Crockpots and roasters can also be a lifesaver. On the flip side remember to chill the salad plates before presenting a fresh green salad.
Also; remember the ‘little’ things you can do to make the dinner extra special. Put grandmother’s quilt on the table, serve the meal on antique mix-matched dishes, ask family members to bring things and don’t carry the load alone. Put a few blooming twigs in a vase. Bread doesn’t have be be homemade, Rhodes rolls are wonderful for dinners, they’re also great for those who are new working with yeast. If I want to please my son I’ll make a platter of asparagus with a creamed white sauce
over the top. My husband will want scalloped pineapple, me, deviled eggs! My daughter in law appreciates a second meat because she isn’t a huge ham fan. This too is good because we then have plenty of leftovers for meals to follow.
It’s funny how we all have these different expectations about our special family dinners and what’s served. After Christmas dinner I crave turkey sandwiches on homemade hot rolls. At Easter it’s Colby cheese and ham on the Easter rolls. A nice condiment tray is nice too with a few raw vegetables, pickles, olives, etc. When I boxed up my mother’s dishes I made sure to keep the official ‘celery’ dish that was always on the table at holidays.
Easter is a time of re-birth, new beginnings, change, growth. This past week a person reminded me to quit waiting until everything at home is perfect before I did things I enjoy. This is new for me, but I’m giving it a try. I was raised in a family where work always came first then pleasure, so this will be a part of my change as we embrace the
season of re-birth. Enjoy the carrot casserole, it’s different, yummy and the kiddos will love it as much as the adults. Simply yours, The Covered Dish.
Cheese Scalloped Carrots
12 medium carrots, cut ¼ – ½ inch thick
¼ cup butter
1 small onion, minced
¼ cup flour
1 teaspoon salt
¼ teaspoon dry mustard, could raise some
1/8 teaspoon black pepper, could raise some
¼ teaspoon celery salt
2 cups of milk
½ lb shredded sharp cheddar cheese
3 cups buttered bread crumbs
Pre heat oven to 350 degrees
Place carrots in a saucepan, cover with water and pre-cook for 15-20 minutes. Drain, grab a saucepan melting the butter and sauteing the minced onion until tender. Add flour, salt, pepper, celery salt and black pepper, followed by the milk cooking until you have a nice creamed sauce.
Some people add the celery salt and black pepper after the sauce is creamed, but I don’t see where it can matter all that much. In a 2 quart casserole dish lay down a layer of carrots, followed by sprinkled cheese, carrots, and then sprinkled cheese. Try to end with a layer of carrots on the top. Cover everything with the cream sauce and the buttered bread crumbs. Bake uncovered about 25 minutes in the oven until slightly brown and bubbly. I also think butter crackers would be good on top of this dish instead of the bread crumbs.
