| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Swiss | Holidays, Sidedish, Vegetables | 6 | Servings |
INGREDIENTS
| 6 | c | Cauliflowerets |
| 1/4 | c | Diced white onions |
| 1/4 | c | Butter or margarine |
| 1/3 | c | All-purpose flour |
| 2 | c | Milk |
| 1 | c | (4 oz.) shredded Swiss cheese |
| 1 | ts | Salt |
| 1/4 | ts | Garlic salt |
| 1/4 | ts | White pepper |
| 10 | Whole ripe olives | |
| 1 | Baby carrot |
INSTRUCTIONS
In a large saucepan, cook cauliflower in a small amount of water for 6-7 minutes or until crisp-tender; drain well. In a medium saucepan, saute onion in butter for 2 minutes. Stir in flour until blended; gradually add milk. Bring to a boil; boil for 2 minutes, stirring in cheese until melted. Add salt, garlic salt and pepper. Place half of the cauliflower in a greased 2 1/2 quart baking dish; top with half of the sauce. Repeat. Bake, uncovered, at 350F for 20 minutes or until bubbly. Add olives for eyes and mouth and a carrot for the nose. Yield: 6-8 servings Typed in MMFormat by cjhartlin@msn.com Source: Quick Cooking Nov/Dec 98. Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Nov 9, 1998
A Message from our Provider:
“Most people want to serve God, but only in an advisory position.”