FILLING

8 small carrots, cooked

1 onion, cooked

1ó cups cooked green beans

1 cup cooked peas

4 Tbsp butter

4 Tbsp flour

2 cups milk

1/2 lb. cheddar cheese, shredded

Salt and pepper to taste

Put the well-drained vegetables in a casserole. Make a cream sauce with butter, flour, and milk. Add shredded cheese and stir until melted. Season to taste and pour over vegetables. Cover with biscuit swirls and cook in the oven at 425 F for 20 minutes or until the biscuits are light brown.

BISCUIT SWIRLS

2 cups flour
3 tsp baking powder
½ tsp salt
4 Tbsp butter
3⁄4 cup milk
1⁄4 cup melted butter

Sift dry ingredients together. Cut in 4 tablespoons butter with a pastry blender or with two knives until it is the consistency of coarse cornmeal. Stir in milk to make a smoother dough. Turn out on a floured surface, knead for 30 seconds, then roll lightly to ¼-inch thickness. Spread with melted butter and roll up like a jelly roll. Cut off 1-inch slices and lay on top of the casserole.

Recipe courtesy of the 1951 Indiana Rural News (now Indiana Connection)