| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables |
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Head cauliflower or 2 pkg. frozen |
| 1 |
tb |
Butter |
| 1/2 |
lb |
Mushrooms; sliced |
| 2 |
ts |
Flour |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1/2 |
c |
Milk |
INSTRUCTIONS
If fresh cauliflower is used, remove the leaves. Soak in cold salted water
15 minutes. Drain. Separate into flowerets; cook in boiling salted water
about 10 minutes, or until tender but firm. If frozen cauliflower is used,
follow the instructions on the package. Drain. While the cauliflower is
cooking, melt the butter in a skillet. Saute the mushrooms 5 minutes.
Sprinkle with the flour, salt and pepper. Stir in the milk. Cook over low
heat, stirring constantly. Pour over the cauliflower and serve. Serves 6;
35 calories per serving.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 6,
1998
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”