Cauliflower & Egg W/Cheese+welcome home mom!

[Guest guest]

Morning all. Welcome JoAnn P....thanks for posting some carrot recipes for me.

As always, you are a doll.

 

Hey, is it my imagination or did I just see a post from our fearless leader,

Karen????? Welcome home, Karen. Did you eat some peanut butter and banana

samishes while you visited Elvis?

 

Oh....here is a recipe I just typed up. Got the book yesterday at the bargain

table at B & N. Yum it looks so good, just about every recipe. One recipe calls

for Marrow? Sheesh, all this time I thought that was.... you know...the stuff

that <shhhh> Jello is made from, and marshmallows, and stuff like that. So,

Marrow is a vegetable? A squash???

 

PS: TODAY in Portland, all the Nature's markets (natural stuff mostly) are

having samples day...I forget what they call it. But, I'm going! Again,

welcome home Karen and hey;;;;;;we were REALLLL good while you were gone.

:}}}

 

Brenda Adams

 

* Exported from MasterCook Buster *

 

Cauliflower & Egg W/Cheese

 

Recipe By : The Inspired Vegetarian, by Christine Ingram

Serving Size : 4 Preparation Time :

Categories : Vegetarian Cauliflower

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium cauliflower -- in florets

1 medium onion -- sliced

2 eggs -- hard-cooked, peeled

-- and chopped

3 tablespoons whole-wheat flour

1 teaspoon mild curry powder

2 tablespoons butter -- or margarine

2 cups milk

1/2 teaspoon dried thyme

salt and freshly ground black pepper

4 ounces aged cheese -- grated

small package of soup croutons

 

1. Boil the cauliflower and onion in enough salted water to cover until they

are just tender. Be careful not to overcook them. Drain well.

 

2. Arrange the cauliflower and onion in a shallow oven proof dish and top with

the chopped egg.

 

3. Put the flour, curry powder, butter or margarine and milk in a saucepan.

Bring slowly to a boil, stirring well, until thickened and smooth. Stir in the

thyme and seasoning and allow the sauce to simmer for a minute or two. Remove

the pan from the heat and stir in about three-quarters of the cheese.

 

4. Pour the sauce over the cauliflower, and sprinkle with the croutons and the

remaining cheese. Brown under a hot broiler until golden and serve accompanied

with thick crusty bread. Serves 4.

 

Note: crunchy croutons make a nice topping.

 

Cookbook: The Inspired Vegetarian cookbook, by Christine Ingram, 1998. >from

the cookbook collection of Brenda Adams <adamsfmle and posted

to Veg-Recipes .

 

I love cauliflower and the picture of this dish looks wonderful. The book was

on the bargain table at Barnes & Noble $9.99. Each dish in the book is

pictured in glorious color.

 

 

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