| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Swiss | Vegetables | 6 | Servings |
INGREDIENTS
| 6 | tb | Butter or margarine |
| 2 | cl | Garlic, minced |
| 4 | oz | Cooked ham, chopped |
| Cauliflower, brokem into | ||
| Florets | ||
| 2 | tb | All-purpose flour |
| 1 1/2 | c | Whipping cream |
| 1/4 | ts | Salt |
| Pepper to taste | ||
| Pinch Cayenne pepper | ||
| 1 1/2 | c | Shredded Swiss cheese |
| (4-6 oz.) | ||
| 2 | tb | Chopped fresh parsley |
INSTRUCTIONS
Melt butter in a large skillet. Saute garlic and ham for 2 minutes. Add cauliflower and cook until crisp-tender. Combine flour and cream; stir into skillet and blend well. Add salt, pepper and cayenne pepper. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Pour into a 2 quart baking dish. Sprinkle with cheese. Place under a preheated broiler until lightly browned, about 2-4 minutes. Sprinkle with parsley. Serve immediately. Yield: 6 servings. SOURCE: *Jacki Ricci, Ely, NV, Country Magazine, Feb./Mar.93 POSTED BY: Jim Bodle 2/93 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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