| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | Cauliflower | |
| 3 | Leeks | |
| 4 | oz | Gammon steak |
| 1 | cn | (10 oz) condensed cream of mushroom soup |
| 6 | Spring onions; sliced | |
| 2 | ts | Chopped fresh parsley |
| Salt & pepper |
INSTRUCTIONS
From: srasheed@juno.com (Sam M Rasheed) Trim the cauliflower & break up into florets. Trim and slice the leeks into chunks. Wash thoroughly then plunge into a pan of boiling salted water with the cauliflower. Cover and simmer for 7-10 minutes. Drain and reserve .25 pt of cooking liquid. Preheat the grill and cook the gammon for 3 minutes on each side. Trim away any excess fat then dice into small pieces. In a saucepan mix the gammon with the soup and the reserved cooking liquid. Heat gently until simmering. Place the cauliflower and leeks in a serving dish and spoon over the sauce mixture. Sprinkle with spring onions and parsley and season to taste. Serves 4. Posted to JEWISH-FOOD digest by dsabraham@juno.com (Deena Abraham) on Nov 10, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”