Recipe Monday: Scalloped Potatoes And Carrots: 2-1/2 pounds potatoes, sliced and peeled 5 medium carrots cut into 1/4-inch slices 1-1/2 cups sliced onions 2 cups boiling water Cheese Sauce: 3 tablespoons butter 2 tablespoons all purpose flour 1 teaspoon salt 1/8 teaspoon pepper 1-1/2 cups milk 1-1/2 cups shredded cheddar cheese. divided In a large dutch oven, combine potatoes, carrots, onions, water and salt. Bring to a boil. Reduce heat then cover and cook for 10 minutes. In a separate saucepan, melt butter. Remove from heat then stir in flour, salt, and pepper until smooth. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Stir in 1 cup cheese. Reduce heat and stir until cheese is melted. Drain the vegetables, then layer half in a greased 13-in. x 9-in baking dish, Top with half of the cheese sauce. Repeat layers. Sprinkle remaining cheese. Cover and bake at 375 degrees for 20 minutes. Uncover and bake 10 minutes longer or until potatoes are tender.

Recipe Monday: Herbed Chicken and Shrimp: 1 teaspoon salt 1 teaspoon pepper 1 broiler/fryer chicken, cut up and skinned removed 1/4 cup butter 1 large onion, chopped 1 can of tomato sauce 1/2 cup white wine or chicken broth 1 garlic clove minced 1 teaspoon dried basil 1 pound uncooked medium shrimp, peeled and devined Combine salt and pepper, rub over the the chicken pieces. In a skillet, brown on all sides in butter. Transfer to an ungreased slow cooker. In a separate bowl, combine tomato sauce, wine or broth, garlic and basil. Pour over the chicken, then cook on low for 4-5 hours or until chicken juices run clear. Add the shrimp and mix well. Cover and cook on high for 20-30 minutes or until shrimp turns pink.