| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Swiss |
Vegetables |
8 |
Servings |
INGREDIENTS
| 1 |
lg |
Head cauliflower; broken into florets |
| 1 1/4 |
c |
Diced green pepper |
| 1 |
|
Jar sliced mushrooms; (7.3 ounces) drained |
| 1/4 |
c |
Butter or margarine |
| 1/3 |
c |
All-purpose flour |
| 2 |
c |
Milk |
| 1 |
c |
Shredded Swiss cheese; (4 ounces) |
| 2 |
tb |
Diced pimientos |
| 1 |
ts |
Salt |
|
|
Paprika; optional |
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
green pepper and mushrooms in butter for 2 minutes. Add flour; gradually
stir in milk. Bring to a boil; boil for 2 minutes, stirring constantly.
Remove from the heat; stir in cheese until melted. Add pimientos and salt.
Place half of the cauliflower in a greased 2-qt. baking dish; top with half
of the sauce. Repeat layers. Bake, uncovered, at 325 for 25 minutes or
until bubbly. Sprinkle with paprika if desired. Yield: 8-10 servings.
Recipe by: Taste of Home Dec. 97
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Judy Zegke"
<judyzegke@email.msn.com> on 7 De, c 1997
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“Sin: it seemed like a good idea at the time”