| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Casserole |
6 |
Servings |
INGREDIENTS
| 1 |
lg |
Head cauliflower |
| 1 1/2 |
c |
Cooked ham; diced |
| 1/4 |
c |
Butter |
| 3 |
tb |
Chives or chopped green onions |
| 1/2 |
ts |
Paprika |
| 1 |
c |
Sour cream |
| 1/4 |
ts |
Salt |
| 1 |
ds |
White pepper |
| 1 |
ds |
Nutmeg |
| 2 |
|
Egg yolks; lightly beaten |
| 1/3 |
c |
Sharp cheddar cheese; grated |
INSTRUCTIONS
Cook cauliflower in salted water until almost done. Drain; cool enough to
handle and break into flowerets. Grease casserole and make alternate layers
of cauliflower and ham. Dot with butter. Mix remaining ingredients except
cheese. Pour into casserole. Bake, covered, in 375 degree oven until
bubbly, about 30 minutes. Remove cover; top with cheese and bake until
browned, about 15 minutes, or put under broiler to brown. Makes 6 servings.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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