Scalloped Carrots

Yield:	50 Servings
Categories:	Vegetables

1 1/2	c	Butter or margarine
1 1/2	c	All-purpose flour
3	qt	Milk
1/2	c	Lemon juice
4	ts	Celery salt
2	ts	Salt
2	ts	Ground black pepper
6	lb	Carrots, diced and cooked
2 1/2	lb	Shredded cheddar cheese
6	c	Crushed butter-flavored crackers