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June 2018

Cauliflower Recipes

Healthy Recipes

Open Faced Healthy Tuna Melt

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Cauliflower Au Gratin Recipe

Cauliflower Au Gratin recipe and other cauliflower recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Cauliflower Au Gratin recipe  PDF


6 tb Butter or margarine
2 cl Garlic, minced
4 oz Cooked ham, chopped
Cauliflower, brokem into Florets 2 tb All purpose flour
1 1/2 c Whipping cream
1/4 ts Salt
Pepper to taste Pinch Cayenne pepper 1 1/2 c Shredded Swiss cheese
(4 6 oz.) 2 tb Chopped fresh parsley
Melt butter in a large skillet. Saute garlic and ham for 2 minutes. Add cauliflower and cook until crisp tender. Combine flour and cream stir into skillet and blend well. Add salt, pepper and cayenne pepper. Cook and stir until thickened and bubbly cook and stir 1 minute more. Pour into a 2 quart baking dish. Sprinkle with cheese. Place under a preheated broiler until lightly browned, about 2 4 minutes. Sprinkle with parsley. Serve immediately. Yield: 6 servings. SOURCE: Jacki Ricci, Ely, NV, Country Magazine, Feb./Mar.93 POSTED BY: Jim Bodle 2/93

Cauliflower Au Gratin recipe and other cauliflower recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
157 people have voted
Last Reviewed on 2018-06-24



Sunday, Jun 24 2018 Download & Print Cauliflower Au Gratin recipe  PDF   Cauliflower recipes RSS   Thumsb up

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Kale and Leek Pie
Kale and Leek Pie Recipe


3 tb Olive oil 1 Leek 3 c Kale 1/2 c Cheddar cheese grated 1/2 lb Scrod (white fish) Herbs (your choice) 1 c Bechamel sauce 3 tb Parmesan cheese grated 1 9 pie shell pre baked Saute leek and kale in olive oil. Sprinkle cheese onto pie shell. Spread leek and kale evenly in the pie shell. Meanwhile, cut the fish into chunks simmer in water and herbs. Drain. Mi with the bechamel sauce and pour into pie shell, covering the kale and leek mi ture. Sprinkle with Parmesan. Bake at 375 F. for 25 minutes. Recipe developed by Ellen Ogden. In The Cook's Garden catalog. V...

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