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Holiday cauliflower 1 large head cauliflower 1 (4 oz.) can sliced mushrooms 1/4 cup diced green peppers 1/4 cup butter 1/3 cup flour 2 cup milk 1 tsp. salt 1 cup shredded Swiss cheese 2 Tbsp. chopped pimiento Break cauliflower into mediumsized flowerettes; cook in boiling water until crisp-tender, about 10 minutes. Drain well; set aside. In a 2quart saucepan, saute mushrooms and green peppers in butter until tender. Blend in flour. Gradually stir in milk. Cook, stirring constantly, over medium heat until mixture is thick. Stir in salt, cheese and pimiento. Place cauliflower in a 2quart buttered casserole. Cover with the sauce. Bake at 325 degrees for 15 minutes. Serves 8. Turkey or chicken and broccoli casserole 2 pkgs. frozen broccoli 2 cups cooked and chopped turkey or chicken 1 can cream of chicken soup (undiluted)
1/2 cup mayonnaise 1 teaspoon lemon juice 2 teaspoons hot curry powder 1/2 cup shredded cheese 1 cup Ritz cracker crumbs 1/4 cup margarine Cook broccoli and drain. Arrange in buttered 1-1/2 qt. dish, cover with turkey or chicken. Mix soup, mayonnaise, lemon juice and curry powder. Spread over meat, cover with cracker crumbs, dot with butter. Bake in preheated oven at 350 degrees for 30 minutes. Linnie Cummings.
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