Yield: 6 Servings
|12 ounces||Cauliflower florets; about 3 1/2 cups|
|2 mediums||Tomatoes; sliced|
|8 ounces||Can water chestnuts; sliced|
|2 \N||Green onions; with tops, chopped|
|¼ cup||Chopped celery|
|¼ cup||Chopped red bell pepper|
|½ teaspoon||Seasoned salt|
|¼ teaspoon||Black pepper|
|⅛ teaspoon||Cayenne pepper|
|1 cup||Skim milk|
|4 ounces||Reduced-fat sharp cheddar cheese; shredded|
|¼ cup||Seasoned bread crumbs|
|\N \N||Minced fresh parsley; (optional)|
From: "R. Winters" <rosie@...>
Date: Sun, 04 Aug 1996 20:11:14 -0500 Recipe By : modified from Fresh Ideas for Vegetable Cooking (Massie) Steam fresh cauliflower florets about 5-7 min or frozen florets according to package instructions just until crisp tender; drain. Coat a saucepan with cooking spray. Saute green onions, celery, and bell peppers until limp. Add seasonings. Blend in flour and cook 1 min. Gradually add milk, stirring constantly. Simmer until mixture thickens. Remove from heat. Add cheese and stir until melted. In a 2-quart baking dish, layer half the cauliflower, sliced tomatoes and water chestnuts. Pour over half the sauce.
Repeat layers ending with sauce. Sprinkle with bread crumbs and parsley.
Bake at 350F for 25-30 min until bubbly and top is a light golden brown.
per serving: 157 Kcal 4.0g Fat (2.2g sat fat) 22% CFF 517mg Na 4.4g fiber (11.2g PRO/4.0g FAT/22.2g CHO) NOTES : Original recipe from _Fresh Ideas for Vegetable Cooking_ by Georgia Machala Massie, 1985, Fresh Ideas, Inc., Dallas, TX, p.77 (ISBN 0-9614617-0-5). Modification for lower fat and MasterCook II format by Rosemary Winters (rosie@...).
MC-Recipe Digest V1 #183
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .