| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Meats, Grains | Vegetables | 1 | Servings | |
INGREDIENTS
| 1 | md | Head cauliflower; broken into flowerets |
| 1 | c | Sour cream |
| 1 | c | Cheddar cheese; shredded |
| 1 | tb | Flour |
| 2 | ts | Chicken stock; (bouillon okay) |
| 1 | ts | Dry mustard |
| 1/3 | c | Walnuts |
| 1/4 | c | Bread crumbs |
| 1 | tb | Butter; melted |
| 1 | ts | Dried marjoram |
| 1/2 | ts | Onion salt |
INSTRUCTIONS
Heat 1 inch of salted water to boiling, add cauliflower. Heat to boiling, reduce heat, cover and simmer 15 minutes; then drain. Heat oven to 400 degrees. In a separate bowl mix sour cream, cheese, flour, stock and mustard. Place cauliflower in 2-quart casserole dish. Spoon cheese mixture over cauliflower. Mix walnuts, crumbs, butter, marjoram and onion salt together. Sprinkle over cheese and cauliflower. Bake 15 to 20 minutes. Serves 6 to 8. Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 6, 1998
A Message from our Provider:
“Suffering from truth decay? Brush up on your Bible.”