Death by crucifixion seems to include all that pain and death can have of the horrible and the ghastly, dizziness, cramp, thirst, starvation, sleeplessness, traumatic fever, tetanus, shame, long continuance of torment, horror of anticipation, mortification of open wounds, breathlessness, all intensified just up to the point at which they can be endured at all, but stopping short of the point which would give the sufferer the relief of unconsciousness. The unnatural position made every movement painful, the lacerated veins and crushed tendons throbbed with incessant anguish. The wounds inflamed by exposure gradually gangrened, the arteries especially at the head and stomach became swollen, compressed with surcharged blood while each variety of misery went on gradually increasing. There was added to them the intolerable pang of a burning and raging thirst. All these physical complications cause an internal excitement and anxiety and in all this you couldn't catch your breath.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Dairy			1	Servings

INGREDIENTS

4	c	Paartially cooked fresh cauliflower or 2 pkg.(10 oz each) thawed and well drained cauliflower. ( I cut this in half)
1 1/4	c	Choped fully cooked smoked ham
1	cn	(11 oz) condensed Cheddar cheese soup
1/4	c	Milk
2/3	c	Bisquick
2	tb	Firm margerine or butter
2	tb	Shredded Cheddar Cheese
1/2	ts	Ground nutmeg

INSTRUCTIONS

1. Arrange cauliflower in ungreased rectangular baking dish. Sprinkle with
ham.(I cheated...I sprayed the dish with Pam..great! No scrubbing!)
2. Beat soup and milk with hand beater until smooth. Pour over ham. (I cut
the recipe in half. I mixed all the soup and milk, and then I put about
half of it into a container into the fridge to use for baked potatoes later
in the week.....)
3. Mix remaining ingredients until crumbly. (A pastry blender works fine
here...) Sprinkle over soup mixture. Sprinkle with paprika, if desired (I
didn't.)
4. Bake at 400 degrees for about 25 minutes (I baked at 350 degrees for
about 35 minutes) until topping is golden brown. It will be bubbly in the
midle...
Notes: Since it is only Kenny and me eating dinner these days,I cut this
recipe in half...the rest of the cheese soup/mixture is in the fridge for
Thursday night when I'll do a baked potato topped with broccoli, and this
will make a great sauce for it....
Posted to EAT-L Digest  by "Sharon H. Frye" <shfrye@PEN.K12.VA.US> on Sep
16, 1997

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