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Full Online Book HomeLearning KitchenVegetables - Cauliflower - Cauliflower Scallop
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Vegetables - Cauliflower -  Cauliflower Scallop Post by :Chuks52 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3597

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Vegetables - Cauliflower - Cauliflower Scallop

2 eggs
one 10 oz. tin cream of celery soup
2 (9 oz.) pkgs. frozen cauliflower, thawed
1/2 cup cheddar cheese, grated
1/2 cup bread crumbs
1/4 cup parsley, chopped (optional)
2 canned pimentos, chopped (optional)
1/4 cup onion, chopped
1 tsp. salt
1/4 tsp. black pepper


Heat oven to 375°F. Butter a 1 1/2 quart baking dish.

Chop thawed cauliflower coarsely. Beat 2 eggs in a large bowl. Stir in the rest of the ingredients and combine. Spoon into the buttered baking dish. Set the dish in a shallow pan with 2" of hot water in the bottom. Bake for 50 minutes.
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1 cup butter 1 cup chopped celery 1 cup chopped onion 3/4 cup flour 1 quart milk 1 quart half and half 1/2 head cauliflower -- broken up 2 cups chicken stock 2 cups diced cooked potatoes 8 ounces grated sharp Cheddar cheese Salt and pepper to taste Melt butter in a heavy 6-quart stock pot. Saute celery and onions until tender. Remove from heat and stir in flour. Cook 1-2 minutes. Stir in milk and half and half; cook until thick. Steam cauliflower, broken into flowerets, in the chicken stock. Reserve 1 cup liquid and add to chowder base. Add
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