VEGETABLE RECIPE - 699
CAULIFLOWER MIX
2 lb. head of cauliflower, broken up
Salted water
1/3 c. butter or margarine
1/3 c. allpurpose flour
3/4 tsp. salt
1/4 tsp. pepper
2 1/2 c. milk
1 c. peas, frozen or fresh, cooked
1/2 c. sliced mushrooms, drained
2 c. grated med. Cheddar cheese
Cook cauliflower in salted water until barely tender.
Drain.
Melt butter in saucepan.
Mix in flour, salt and pepper.
Stir in milk until it boils and thickens.
Add peas, mushrooms, 1 cup of cheese and cauliflower to sauce.
Stir. This may be heated through and served now.
For oven dish turn into 2 quart casserole.
Scatter remaining 1 cup cheese over top.
Bake covered in 350 degree oven for about 25 minutes or until hot.
Remove cover for last 10 minutes.
Serves 810.
VEGETABLE RECIPE - 700
CREAMED
CELERY
WITH
PECANS
4 c. celery, cut diagonally into 1/2"
pieces
3 tbsp. butter
2 tbsp. flour
2 c. milk
3/4 tsp. salt
3/4 c. pecan halves
1/2 c. bread crumbs
Boil celery in water to cover for about 10 minutes or until tender.
Drain.
Melt 2 tablespoons butter over medium heat.
Stir in flour and add milk slowly, stirring constantly until thick and smooth.
Add salt and drained celery.
Spoon mixture into greased 1 1/2 quart casserole.
Top with pecans (or mix in with
celery mixture).
Mix bread crumbs with 1 tablespoon melted butter and sprinkle over celery mixture.
(Can refrigerate, then bring to room temperature and
bake.)
Bake uncovered at 400 degrees for 15 minutes.
VEGETABLE RECIPE - 701
GREEN BEANS GERMAN
STYLE
4 slices bacon, diced
1/3 c. chopped onion
2 tbsp. sugar
1 tbsp. flour
3 tbsp. vinegar
16 oz. can Green Giant French style
green beans, drained, reserved 1/3
c. liquid
In medium skillet, fry bacon until crisp.
Remove bacon; drain on paper towels.
Saute onion in bacon drippings until crisptender.
Add sugar, flour, vinegar
and reserved liquid; cook until smooth and thickened, stirring constantly.
Add
beans; heat thoroughly.
Garnish with bacon.
Makes 34 servings.
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