Creamed  Onions  and  Carrots






1 lb. cooked carrots, sliced in 1" pieces

1 lb. cooked small white onions

1/4 cup sliced celery  

2 tablespoons butter

1 can cream of chicken soup

1/2 cup sour cream

2 tablespoons minced parsley

salt and pepper (to taste)

Italian bread crumbs for topping (optional)






Preheat oven to 350 degrees.

In saucepan, cook celery in butter until tender.

Blend in cream of chicken soup, sour cream and parsley.

Add carrots and onions to soup mixture and heat.


Pour into 2 quart greased casserole.

Sprinkle bread crumbs on top.


Bake about 20 minutes or until sauce is bubbly



Serves 4






Scalloped  Potatoes






6 large baking potatoes, peeled and sliced 1/8 inch thick

5 tablespoons flour

3 cups milk

1 bag (8 oz) shredded Cheddar cheese

4 tablespoons Parmesan cheese

2 teaspoons Dijon mustard

1 teaspoon salt

3/4 teaspoon paprika






Preheat oven to 325 degrees.


Grease or coat a 13 x 9 inch or other shallow 3 to 4 quart baking dish with nonstick spray.

Put flour in a large saucepan.

Whisk in milk until blended, making sure to get into corners of pot.

Bring to a boil over medium-high heat, stirring often.

Reduce heat to low and simmer, stirring, 2 minutes or until thickened.


Remove from heat.

Stir in 1 1/2 cups  Cheddar cheese, 2 tablespoons Parmesan cheese, mustard,

salt and 1⁄2 teaspoon of paprika.


Place potatoes in baking dish.

Add sauce and toss to coat, spreading evenly.

Cover tightly with foil.


Bake 1 hour.

Uncover and bake 35 minutes or until potatoes are tender.


Sprinkle with remaining cheeses and paprika.

Bake 15 minutes or until cheese melts.



Serves 6






Creamed  Corn






2 cups fresh corn (see below) 

2 tablespoons butter 

1/2 cup heavy cream

salt and pepper (to taste)






" Corn "

Cut the kernels off the cob.

Then using the back of the knife scrape the cob.


Melt the butter in a saute pan.

Add corn and stir.

As you stir the corn, gently mash some of the kernels.

Cook over medium heat for about five minutes.


Add the cream, and cook, stirring frequently, until the starch from the corn thickens the cream.


Salt and pepper to taste.



Serves 6






Asparagus  with  Hollandaise  Sauce







1 bunch fresh asparagus

8 tablespoons butter, melted

3 egg yolks   

1/4 teaspoon salt

1 1/2 tablespoons freshly squeezed lemon juice





Wash and snap the ends off the asparagus.

Steam asparagus for approximately 4 to 5 minutes, or just until tender crisp.

Keep warm.


In a blender, combine egg yolks, salt, and lemon juice.

While machine is on, drizzle in melted butter.

Mixture will thicken.


 Pour over asapargus and serve immediately.


Serves 4






 Salem's Den  Salem 2004 and Beyond  

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