Ready, Set, Bake!

We have been feeling a bit of reprieve from the hot, humid air of last week...thank goodness! I love summer, but that hot, oppressive air is sometimes a bit too much.  I know those who dislike winter might not agree, but the moderation in the temperature this weekend was welcome relief!

I hope you all had a nice Canada Day long weekend.  Something about a long weekend makes the Tuesday after that much harder to swallow don't ya think?!  This recipe is from one of our board members, Wilma.  I really like the versality of this recipe: you can change the vegetables, make ahead and freeze, or serve room temperature.  As the heat of the summer eases this week, its a good time to fire up the oven.  We won't want to be baking anything later this week when the weather is forecasted to be hot and humid!

Stay cool, Corrine

 

Carrots and Beans Au Gratin

Metric Ingredient Imperial 6 carrots, cut into sticks 6 500 g green beans, sliced 1 lb 25 ml butter 2 tbsp 25 ml flour 2 tbsp 2 ml dry mustard 1/2 tsp 1 ml salt 1/4 tsp - pepper to taste - 250 ml milk 1 cup 125 ml cheddar cheese, grated 1/2 cup 125 ml dry fine bread crumbs 1/2 cup 25 ml butter, melted 2 tbsp

Cook carrots in boiling water for 5 minutes. Add beans; continue cooking until vegetables are just tender, about 5 minutes; drain. Melt butter in small saucepan. Sprinkle in flour, mustard, salt and pepper. Stir to blend, whisk in milk. Return to moderate heat; cook, stirring constantly, until boiling, thickened and smooth. Add cheese; stir until melted. Put hot vegetables in greased baking dish. Pour sauce over. Combine bread crumbs and melted butter; mix lightly with a fork. Sprinkle over all. Place under broiler and broil until crumbs are lightly browned. Serves 6