| 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
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