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Between Mother's Day and my birthday I can honestly
say I've been spoiled to pieces this week and a gal sure
could get used to that! Thanks for all of the birthday
wishes and I'm back in the kitchen again ;o)

I have to again give a shout out to my Mother-in-law for
making this delicious cauliflower recipe with crackers
and butter which my kids have come to love too. I do
believe I've found a recipe to top hers, this CAULIFLOWER
SOUFFLE. You really must try it if you haven't experienced
this vegetable other than raw or boiled.

Enjoy & stick around for more!
Marzee Email Me


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RECIPE: CAULIFLOWER SOUFFLE

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INGREDIENTS:
1 medium cauliflower, cut into florets
2 tablespoons butter
2 tablespoons all purpose flour
1 cup milk
salt & pepper
ground nutmeg
4 eggs, separated
1 cup strong cheddar cheese, grated

DIRECTIONS:
Cook cauliflower in boiling, salted water until tender, drain
well and mash. Melt butter in medium saucepan, blend in flour
and cook, stirring over medium heat until bubbly; do not let
mixture brown. Meanwhile, bring milk to a boil in another
saucepan. Add hot milk to butter-flour mixture and cook,
stirring over medium heat until sauce thickens and is smooth.
Season to taste with salt, pepper and nutmeg. Remove from heat.
Lightly beat egg yolks and stir into sauce. Stir in cheese and
cauliflower until smooth. In a large bowl, beat egg whites until
stiff but not dry. Fold cauliflower mixture gently but thoroughly
into beaten egg whites. Pour into a buttered 2 quart souffle
dish. Bake in preheated 350F oven for 30 to 40 minutes, or till
puffed, firm and lightly browned. Serve at once.

SERVES: 4-6
CATEGORY: Vegetables, Casseroles, Side Dishes

*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~

QUICK SCOOP ON FLOUR: What are the different flours used for?

ALL-PURPOSE FLOUR...a blend of hard and soft wheat flours,
is suitable for yeast breads as well as quick breads and
most cakes.

BREAD FLOUR...with its high gluten content, results in bread
with good volume. Dough made with bread flour should be
kneaded longer than dough made from all-purpose flour to
fully develop the gluten.

WHOLE WHEAT FLOUR: which contains the entire wheat kernel,
adds a distinctive "nutty" taste to doughs. Some all-purpose
flour is often added to it to lighten the dough and yield a
larger volume. Whole wheat flour should always be stored in
the refrigerator to prevent rancidity.

RYE FLOUR...limited in gluten, is usually combined with
all-purpose, whole wheat or bread flours to improve volume
and texture.

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