In a 2 1/2 or 3 1/2 quart microwave safe casserole, combine the frozen
cauliflower and 1/2 cup water. Micro-cook, covered, on 100% power (High)
for 6 to 8 minutes or until the cauliflower is tender, do not drain. Cut up
any large pieces. Mash all of the cauliflower slightly. Add the condensed
cream ot potato and green pea soups to the cauliflower. Stir in the milk
and Swiss cheese. Micro-cook, covered, on High 8 to 10 minutes or until
cheese is melted and soup is heated through, stirring twice. Serves 6.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 6,
1998
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