Creamed  Carrots






1 lb. carrots

• 2 tablespoons finely chopped onions

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 1 tablespoon sugar

• 1 1/4 cups milk

• 1/2 teaspoon salt

• 1/4 teaspoon pepper





Peel and slice carrots.


Cook carrots, covered, in a small amount of water over medium heat until tender.



In a medium size skillet, melt butter over medium-high heat.


Sauté onions in butter until tender.


Stir in flour, salt, pepper and sugar.

Cook for 1 minute.


Gradually add milk, stirring constantly until mixture thickens and starts to boil.


Pour over cooked carrots and stir gently to coat.



Serves 4






Deep  Fried  Mushrooms






1 1/2 lbs. large mushrooms

• 1 cup flour

• 4 eggs

• 1 cup seasoned bread crumbs

• salt and pepper (to taste)

• Vegetable oil for frying





Wash mushrooms.  Pat dry and remove stems.


Coat mushrooms with flour.

Dip in eggs, then dip in bread crumbs.


Deep fry in hot oil for about 3 minutes, until crisp.


Drain paper towels.



Serves 6 - 8






Broiled  Tomatoes  with  Parmesan  Cheese






3 large tomatoes, peeled and cut into 1-inch thick slices

• 1/4 cup butter

• 1/2 cup fine dry bread crumbs

• 1/2 cup grated Parmesan cheese

• 1/2 tablespoon dried parsley flakes

• 1 teaspoon salt, or to taste

• 1/8 teaspoon pepper





Melt butter.


Put half into a small bowl and stir in bread crumbs,

Parmesan cheese, dried parsley flakes, salt, and pepper.


Brush tomato slices with remaining butter.  

Sprinkle crumb and cheese mixture on top of each tomato.


Arrange on broiler rack covered with greased aluminum foil.

 Broil 5 to 6 inches below heat until lightly browned.


Serves 6






Twice  Baked  Potatoes






5 baking potatoes, washed and dried

• 1 small onion diced

• 4oz (1/2 bag) shredded cheddar cheese 

• 3/4 cup milk

• 1 teaspoon pepper

• 2 tablespoons butter

• olive oil





Preheat oven to 350 degrees.


Place baking potatoes directly on oven rack and bake for 1 hour or until tender.


Meanwhile, cover the bottom of a skillet or frying pan with olive oil.

Add onions to oil and sautee until tender. (About 5 minutes)

Remove onions from heat; drain excess oil.

Add onions to medium mixing bowl.


When potatoes are done, take out of the oven and cut the top 1/4 off of each potato the long way.

Scoop potato out of the shell and into mixing bowl with the onions.

Add milk, butter, and pepper to mixture.

With mixer, combine ingredients until well blended.


Add cheese and mix with spoon.


Place potato mixture into a medium sized plastic bag.

Twist bag (bag should appear as a pastry bag).

With scissors, clip the corner off the end of the bag.

Squeeze the potato mixture into each shell.


Place on cookie sheet and bake another 20 minutes,

or until cheese is melted and light brown crust forms on top of potatoes.


Serves 4






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