CAULIFLOWER AU GRATIN

CAULIFLOWER AU GRATIN

This was given to me from Judi (Grandma Nelson).

1 medium head of cauliflower
1 cup sour cream
1 cup grated sharp cheddar cheese
1 tsp toasted sesame seeds
salt and pepper, to taste

Preheat oven to 350 degrees.  Separate cauliflower into flowerets.  Cook in small amount of boiling salted water 10-12 minutes or until tender (I probably wouldn't add the salt).  Drain.  Place half of the cauliflower in a 1 1/2 quart casserole. Season with salt and pepper.  Spread half of sour cream, half of cheese and half of sesame seeds over cauliflower.  Repeat layers.  Bake 15 minutes or until cheese melts.

SESAME STEAMED BROCCOLI

SESAME STEAMED BROCCOLI
Found in Taylor Relief Society pg 41. Nice change from regular broccoli.  Easy and everyone liked.

1 T sesame seeds
2 tsp soy sauce
1/4 tsp grated lemon peel
4 c broccoli 
2 tsp sugar

Preheat oven to 350.  Line a baking sheet with foil.  Spread sesame seeds in a thin layer.  Bake, stirring occasionally until golden about 10 minutes.

While sesame seeds are baking, prepare broccoli.  Steam until just tender-crisp, about 15 minutes.  Place broccoli on a serving plate.

While broccoli is cooking, prepare sauce.  In a small bowl, combine soy sauce, sugar and lemon peel.  Mix well.  Drizzle sauce over broccoli; toss to coat.  Sprinkle with sesame seeds.  Serve immediately. 

SPINACH SALADS

MATT & MANDY'S FAMOUS SALAD
This is from The Friend magazine.  We really liked it.

4 slices bacon, cooked & crumbled
1 package (6 oz) baby spinach leaves
1 can (11 oz) mandarin oranges
1/4 cup sliced almonds

Dressing:
1/4 cup sugar
1/3 cup vinegar
1/4 tsp salt
2 T canola oil

SPINACH SALAD
This came from Candace (Pacific Yurts).  We all really liked it.


10 oz fresh salad (baby works best)
1 quart sliced strawberries
1/4 c sliced almonds

Dressing - mix in a jar and shake - refrigerate 1 hour
(this makes enough for a really big salad or two salads)

1 1/2 T Sesame Seeds
1 T Poppy Seeds
1/2 c white sugar
1/4 c cider vinegar
1/4 tsp Worcestershire
1/2 c olive oil
1 T Paprika
1 1/2 T Minced Onions (I never add this much)