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Christmas Cauliflower aste of home magazine, new 1 large head cauliflower; broken into florets 1 1/4 cup diced green pepper 1 jar sliced mushrooms; (7.3 ounces) 1 ; drained 1/4 cup butter or margarine 1/3 cup all-purpose flour 2 cup milk 1 cup shredded swiss cheese; (4 ounces) 2 tablespoon diced pimientos 1 teaspoon salt 1 paprika; optional 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 green pepper and mushrooms in butter for 2 minutes. Add flour; gradually stir in milk. Bring to a boil; boil for 2 minutes, stirring constantly. Remove from the heat; stir in cheese until melted. Add pimientos and salt. Place half of the cauliflower in a greased 2-qt. baking dish; top with half of the sauce. Repeat layers. Bake, uncovered, at 325 for 25 minutes or until bubbly. Sprinkle with paprika if desired. Yield: 8-10 servings. Recipe by: Taste of Home Dec. 97 Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Judy Zegke" Yield: 8 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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