Cauliflower Parmesan


Photo: flickr user Tobyotter
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Ingredients

gal WATER, BOILING
quart WATER
3 tablespoons BUTTER PRINT SURE
2 pounds CHEESE GRATED 1LB
9 ounces MILK, DRY NON-FAT L HEAT
16 pounds CAULIFLOWER FZ
pound ONIONS DRY
pound SOUP CHICKEN NOODLE

Preparation

1
PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN
2
SAUTE' ONIONS IN BUTTER OR MARGARINE UNTIL TENDER. SET ASIDE FOR USE IN STEP 3.
3
BLEND SOUP, WATER, AND MILK TOGETHER. ADD PARMESAN CHEESE; MIX WELL.
4
ADD SAUTE'ED ONIONS TO MIXTURE; HEAT THOROUTHLY. SET ASIDE FOR USE IN STEP 5.
5
ADD SALT TO BOILING WATER.
6
ADD CAULIFLOWER TO BOILING SALTED WATER; RETURN TO A BOIL. COVER, REDUCEHEAT; COOK FOR 4 MINUTES OR UNTIL TENDER. DRAIN; PLACE AN EQUAL QUANTITY INEACH PAN.
7
POUR ABOUT 3 1/2 QT SAUCE OVER CAULIFLOWER IN EACH PAN.
8
NOTE:
9
IN STEP 1, 1 LB 11 OZ DRY ONIONS A.P. WILL YIELD 1 LB 8 OZ CHOPPEDONIONS.
10
NOTE:
11
IN STEP 1, 3 OZ (1 CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE
12
NOTE:
13
IN STEP 5, 8 OZ (2 CUPS) DRY BREAD CRUMBS BROWNED IN 8 OZ (1 1/2 CUPS) MELTED BUTTER OR MARGARINE MAY BE SPRINKLED OVER BROCCOLI AND SAUCE.
14
USE 1 CUP BUTTERED CRUMBS FOR EACH PAN; HEAT IN A 350 F. OVEN FOR 20 MINUTES.
15
NOTE:
16
OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD
17
SERVING SIZE: 1/2 CUP W/

Tools

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Tags:

Cheese

Yield:

8.0 servings

Added:

Thursday, February 11, 2010 - 11:35am

Creator:

Anonymous

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