|¼ cup||Diced white onions|
|¼ cup||Butter or margarine|
|⅓ cup||All-purpose flour|
|1 cup||(4 oz.) shredded Swiss cheese|
|¼ teaspoon||Garlic salt|
|¼ teaspoon||White pepper|
|10||Whole ripe olives|
In a large saucepan, cook cauliflower in a small amount of water for 6-7 minutes or until crisp-tender; drain well. In a medium saucepan, saute onion in butter for 2 minutes. Stir in flour until blended; gradually add milk. Bring to a boil; boil for 2 minutes, stirring in cheese until melted. Add salt, garlic salt and pepper. Place half of the cauliflower in a greased 2½ quart baking dish; top with half of the sauce. Repeat.
Bake, uncovered, at 350F for 20 minutes or until bubbly. Add olives for eyes and mouth and a carrot for the nose. Yield: 6-8 servings Typed in MMFormat by cjhartlin@... Source: Quick Cooking Nov/Dec 98.
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Nov 9, 1998
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