"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Swiss-Almond Floret Bake Recipe

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This recipe for Swiss-Almond Floret Bake, by , is from Recipes from the Crossroads, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nina Hebbard
Added: Monday, January 26, 2009


3 c. water
2 c. fresh cauliflowerets
2 c. chopped fresh broccoli
2 T. butter
2 T. all-purpose flour
1 1/4 c. milk
1/2 c. shredded Swiss cheese
1 T. apricot jam
1/4 tsp. curry powder
1/8 tsp. salt
1/8 tsp. pepper
1/2 c. dry bread crumbs
1/4 c. sliced almonds, toasted
2 T. melted butter

In large saucepan, bring water to a boil. Add cauliflower and broccoli; return to a boil. Cover and cook for 3 minutes. Drain and pat dry.
In another large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cheese, jam, curry, salt and pepper. Cook and stir over low heat until cheese is melted. Remove from heat.
Place the cauliflower and broccoli in a greased 1 1/2 qt. baking dish. Top with cheese sauce. Combine topping ingredients; sprinkle over sauce. Bake uncovered at 350 for 20-25 minutes or until vegetables are tender.




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