Name: Cauliflower Parmesan
Ingredients: 1 1/2 ga WATER; BOILING; 2 1/2 qt WATER; 3 tb BUTTER PRINT SURE; 2 lb CHEESE GRATED 1LB; 9 oz MILK; DRY NON-FAT L HEAT; 16 lb CAULIFLOWER FZ; 1 1/2 lb ONIONS DRY; 6 1/4 lb SOUP CHICKEN NOODLE

Randy’s Nine Personal Guidelines for Contentment (1 Tim. 6:6): 1. Pursue the gold, not the tin – Remember only Jesus Christ is sufficient to bring the fullness of joy that my heart desires. Anything less is not built to bring me the highest satisfaction. God is not in the business of creating idols (Mt. 13:45-46). 2. Be thankful for what you have – Anything beyond hell is a gift of God’s grace (1 Thes. 5:18). 3. Tame those tastebuds – I won’t want what I don’t know is out there (1 Cor. 9:27). 4. Be wary of commercials – The goal of advertising is to breed discontentment to get me to want something I never thought I needed (1 Tim. 6:9). 5. Prioritize your needs, not your wants – Pursue that which God promises, not that which is seldom received or breeds a desire for more. What does God want me to want (1 Tim. 6:7-8). 6. Know when enough is enough – Does a bigger income always need to translate into a bigger lifestyle (Phil. 4:11-12)? 7. No U-Hails behind hearses – The temporary things don’t last in this life and are definitely not transferred to the next. Pursue what I’ll cherish for an eternity (Mt. 6:19-21). 8. The two greatest commandments – The four sins of discontentment, doubt and complaining against God and jealously and coveting against people, will end when I love God and love others (Mt. 22:38-40). 9. Who’s the boss? – Do I own my stuff or does my stuff own me (1 Cor. 6:12)?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats			100	Servings

INGREDIENTS

1 1/2	ga	WATER; BOILING
2 1/2	qt	WATER
3	tb	BUTTER PRINT SURE
2	lb	CHEESE GRATED 1LB
9	oz	MILK; DRY NON-FAT L HEAT
16	lb	CAULIFLOWER FZ
1 1/2	lb	ONIONS DRY
6 1/4	lb	SOUP CHICKEN NOODLE

INSTRUCTIONS

PAN:  12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN
1.  SAUTE' ONIONS IN BUTTER OR MARGARINE UNTIL TENDER.  SET ASIDE FOR USE
IN STEP 3.
2.  BLEND SOUP, WATER, AND MILK TOGETHER.  ADD PARMESAN CHEESE; MIX WELL.
3.  ADD SAUTE'ED ONIONS TO MIXTURE; HEAT THOROUTHLY.  SET ASIDE FOR USE IN
STEP 5.
4.  ADD SALT TO BOILING WATER.
5.  ADD CAULIFLOWER TO BOILING SALTED WATER; RETURN TO A BOIL.  COVER,
REDUCE
HEAT; COOK FOR 4 MINUTES OR UNTIL TENDER.  DRAIN; PLACE AN EQUAL QUANTITY
IN
EACH PAN.
6.  POUR ABOUT 3 1/2 QT SAUCE OVER CAULIFLOWER IN EACH PAN.
NOTE:  1.  IN STEP 1, 1 LB 11 OZ DRY ONIONS A.P. WILL YIELD 1 LB 8 OZ
CHOPPED
ONIONS.
NOTE:  2.  IN STEP 1, 3 OZ (1 CUP) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE
CARD A01100.
NOTE:  3.  IN STEP 5, 8 OZ (2 CUPS) DRY BREAD CRUMBS BROWNED IN 8 OZ (1 1/2
CUPS) MELTED BUTTER OR MARGARINE MAY BE SPRINKLED OVER BROCCOLI AND SAUCE.
USE 1 CUP BUTTERED CRUMBS FOR EACH PAN; HEAT IN A 350 F. OVEN FOR 20
MINUTES.
NOTE:  4.  OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD
A02500.
Recipe Number: Q02402
SERVING SIZE: 1/2 CUP W/
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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