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Fresh Cauliflower and Tomato Scallop Recipe

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This recipe for Fresh Cauliflower and Tomato Scallop, by , is from Best Dishes From our Kitchen to Yours, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Warren
Added: Sunday, April 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lg. cauliflower
1/4 tsp. ground black pepper
5 T. butter
1/4 c. flour
1/2 c. celery, chopped
1/4 c. onion, chopped
1 1/2 c. cheddar cheese, shredded
1/4 c. green pepper, chopped
3 lg. tomatoes, sliced
3/4 tsp. salt
1/2 c. bread crumbs

Directions:
Directions:
Preheat oven to 400. Seperate the cauliflower into flowerets. Cook covered in a 1 inch boiled salted water for about 5 minutes or until crisp-tender. Lift the cover occasionally to allow steam to escape. Drain. Melt the butter in a saucepan. Add the celery, onion, and green pepper and saute until onion is limp and transparent. Blend in salt, pepper, and flour. Add the milk and cook over low heat stirring constantly until thickened. Add the cheese and stir until melted. Remove from heat. Arrange half the cauliflower in a shallow baking dish or casserole and top with 1/3 of the sauce. cover with sliced tomatoes and half the remaining sauce. Top with remaining cauliflower and sauce and sprinkle with bread crumbs.bake for 25 minutes or until brown.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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