| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Historical |
Casseroles, To post, Vegetables |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 2 |
tb |
Flour |
| 1 1/2 |
c |
Milk |
| 4 |
c |
Cabbage*, coarsely chopped |
| 1 1/2 |
ts |
Salt |
| 1/4 |
lb |
Longhorn Cheese, grated |
| 1/4 |
lb |
Processed American Cheese, grated |
| 1/2 |
c |
Cornflakes |
INSTRUCTIONS
*5 cups if needed
Salt and cook the cabbage with very little water until tender. Drain well.
Grease a baking dish. Alternate a layer of cabbage, a layer of grated
cheese (a mixture of longhorn and processed), and then a layer of white
sauce. Top with a layer of cheese and sprinkle with cornflake crumbs. Bake
at 350° until the ingredients are heated through and the cheese is golden
brown.
Serves: 6
Make medium white sauce by melting butter over low heat, adding flour, and
cooking a few minutes. Add milk and stir constantly until thickened (about
10 minutes).
HISTORICAL NOTE: Mrs. Annetta Howard's Boarding House sits just across the
tracks of the Baltimore and Ohio Railroad in Rowlesburg, WV, once an
important railroad center. Mrs. Howard came to Rowlesburg with her
doctor-husband, who set up practice while she busied herself running the
hotel and dining room. She is still there serving home-cooked meals, but
appreciates a call in advance, if you are comming.
Source: "Mountain Measures" --Junior Leauge of Charleston, WV ed. 1974
Recipe by: Annetta Howard Posted to MC-Recipe Digest V1 #640 by Bill
Spalding <billspa@icanect.net> on May 29, 1997
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