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*** A WORD FROM THE KITCHEN ***

Ever have CREAM OF " " soup and you can't place exactly
what is is cream of? Haappens sometime when you eat out.
Here's a great recipe for CREAM OF CAULIFLOWER & CHEESE
SOUP that's definitely true to it's name.

Enjoy!
mailto:mz@gophercentral.com

P.S. Come follow my Twitter account @TheDailyRecipes too!

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RECIPE: CREAM OF CAULIFLOWER & CHEESE SOUP

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INGREDIENTS:
3 c Water
1 md Onion, chopped fine
2 ts Basil
1 ts Salt
1/4 ts Pepper
2 1/2 c To 3 c cauliflower florets, cut to uniform size
2 tb Butter
2 tb Flour
1 c Hot chicken stock
2 c Milk
1/4 lb Cheddar cheese, cut into small pieces

DIRECTIONS:
If you want to cut down in the fats in the recipe, use
margarine and skim milk for the butter and the milk. In a
heavy 4 qt kettle, cook water, onion, basil, salt, and
pepper covered for 5 minutes over medium heat. Add
cauliflower. Cover and cook until cauliflower is soft,
about 15 minutes. In a medium saucepan, melt butter. Add
flour and mix until none of the flour remains white.
Slowly add hot stock. Stir with whisk until smooth. Pour
into soup and mix well. In saucepan, heat milk. Add cheese
and stir over low heat until melted. Add to soup. Mix well
and heat until soup begins to steam.

Yield: 6 Servings
Category: Soups

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MARZEE's CORNER

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What is the difference between bread flour and all purpose
flour anyway?

The gluten or protein content of the wheat used for bread
flour is higher than that of all purpose flour. The amount
of gluten is what determines the cell structure of a baked
item. In bread, the gluten must be higher so that the loaf
can tolerate the action of yeast and will not collapse. In
cakes, cookies and pastries the gluten must be lower so that
those items will not be tough. Tip: Adding a little corn
starch to bread flour (one teaspoon starch to one cup of
bread flour) will lower its gluten strength and then it can
safely be substituted for all purpose flour.

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