Cheesy Scalloped Potatoes and Carrots

Provided by Eva Myers (1991)

2 tsp salt
5 cups of potatoes, pared and thinly sliced
1 1/2 cups of onions, sliced
1 cup of carrots, pared, and sliced diagonally

Cheese Sauce:

3 tbs of butter or margarine
2 tbs of flour
1 tsp salt
1/8 tsp pepper
dash of cayenne pepper
1 1/2 cups of milk
1 1/2 cups of shredded sharp cheddar cheese

Preheat oven to 375 degrees.

Cook potatoes, carrots, and onions in the salt and 2 cups of boiling water for 5 minutes.

Make cheese sauce:  Melt butter, stir in flour, salt, pepper, and cayenne pepper.  Add milk, and continue cooking until thick.  Stir in 1 cup of cheese until melted.  Place half of potato mixture in a greased casserole dish.  Top with half the cheese sauce.  Repeat with other half of the potato mixture and cheese sauce.  Bake, covered with foil, for 30 minutes or until potatoes are tender.  Uncover, and bake for 10 minutes until brown.

Savory Beef Stew

Provided by Jessie Groff (my grandmother)

1 pounds of stew beef cubes
1/4 cup cooking oil
1/2 cup chopped onions
1 pound can of tomatoes or 2 cups of tomato juice
3 Tbs tapioca
1/8 tsp  garlic salt
1 tbs parsley
1 1/2 cups of whole small mushrooms
2 1/2 tsp salt
1/4 tsp pepper
1 bay leaf
6 carrots diced
4 potatoes diced
1 1/2 cups of chopped celery

Brown beef in oil.  Add onions, tomatoes, tapioca, garlic, parsley, salt, and pepper.  Bring to a boil.  Cover and cook for one hour.  Add carrots, potatoes, celery, and mushrooms.  Cook for an hour or until the vegetables are soft.