Title: Scalloped Carrots and Potatoes
Categories: Casserole Vegetable Penn
Yield: 6 Servings

4	md	Potatoes
4	md	Carrots
1/4	ts	Paprika
2	tb	Butter
1/2	c	Milk
1	ts	Salt -- optional

Peel and slice potatoes and carrots very thin. Arrange in alternate layers in a greased baking dish. Season and dot with butter. Pour milk over vegetables. Bake in a covered dish at 375°F for 30 minutes. Serves 6. Very good with meat loaf.

Although not associated with the high tourism of Lancaster County's "Amish Country", the area is definately Pennsylvania Dutch Country. The recipe I'm posting comes from a cookbook published by the Women's Guild of my church, Salem UCC.

Submitted by Marion Dubbs

From: 4paws@netrax.net (Shermeyer-Gail) [ bakery-shoppe ] "Hometown" recipes

Recipe By : Our Country Kitchen Cookbook, Salem UCC Women's Guild

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