#3516 - Amish Broccoli and Cauliflower Salad

(by Shirley McNevich)

1 head fresh broccoli (chopped into bite sized pieces)
1 head fresh cauliflower (chopped into bite sized pieces)
1 cup mayo
1 cup Breakstone's sour cream
1/3 to 1/2 cup white sugar
1/2 tsp. salt
1/2 lb. bacon (fried, drained and crumbled)--more if you wish
1 cup shredded cheddar cheese (more if you wish)

In a bowl add mayo, sour cream, white sugar and salt--stir to mix. Taste--if not sweet enough for your taste add more white sugar and stir again. In a salad bowl add chopped broccoli pieces and chopped cauliflower pieces--pour the dressing mixture over the top and toss to coat. Add the shredded cheddar cheese and the crumbled bacon--toss to coat. Cover and refrigerate until ready to serve.

#3504 - Roasted Cauliflower

(by Shirley McNevich)

2 TBSP minced garlic
3 TBSP olive oil
1 large head of cauliflower (washed and separated into florets)
1/3 cup fresh grated Parmesan cheese
salt (to your taste)
fresh ground black pepper (to your taste)
1 TBSP chopped parsley

In a Ziploc bag add the cauliflower pieces, olive oil and minced garlic--seal the bag and shake to mix. Spread the mixture into a greased casserole dish. Sprinkle salt and pepper over the top (to your taste). Bake uncovered at 400 degrees for 20 minutes, stir the mixture and bake 20 minutes longer or until tender. Remove from oven--sprinkle the Parmesan cheese and chopped parsley over the top. Return to oven and broil 4-5 minutes or until top is golden brown.

#3248 - Parmesan Cauliflower

(by Shirley McNevich)

1 head of fresh cauliflower
1/4 cup cold butter
4 tsp. mayo (more if necessary)
4 tsp. French's yellow mustard (more if necessary)
garlic powder to your taste
fresh ground black pepper to your taste
3/4 cup fresh grated Parmesan cheese

Break the head of cauliflower into florets and steam them for 10-15 minutes. Carefully place the cauliflower florets on paper towels to soak up any extra moisture. In a bowl add mayo, mustard, garlic powder and black pepper--stir until mixed. Place the cauliflower pieces into a greased 8 x 8 glass baking dish. Use a pastry brush to spread the mayo mixture all over the cauliflower pieces. Cut the 1/4 cup of butter into small pieces and dot the butter pieces all over the tops of the cauliflower pieces. Sprinkle the Parmesan cheese all over the top. Bake at 375 degrees for 25-30 minutes or until top is browned and bubbling. Let is sit a few minutes after removing it from the oven before serving.

#3175 - Fresh Cauliflower Poppers

(by Shirley McNevich)

1/2 cup canola oil
1 cup Panko bread crumbs
1/4 cup fresh grated Parmesan cheese
1 TBSP Italian seasoning
4 cups fresh cauliflower florets (de-stem before measuring)
1/2 cup flour
2 beaten eggs

Separate fresh cauliflower into florets, then cut and discard the large stem of each floret (you only want to use the top part). In one bowl add bread crumbs, Parmesan cheese and Italian seasoning--stir to mix. In a second bowl add the beaten eggs. In a third bowl add the flour. In a cast iron skillet over medium heat add the canola oil--heat until oil is hot. It will work best to have one person do the coating and the other person do the frying. Dredge one cauliflower floret in the flour, then dip it in the eggs, then coat it in the breadcrumbs and place it directly in the hot oil. Repeat with all florets as you have room in the skillet for them (making sure the person doing the frying doesn't let them touch each other). Make sure you fry them to golden brown on each side (using tongs to turn them), then place them on paper towels to drain off extra oil. If using a large skillet, you should be able to fry 10-12 at a time.

#2777 - Italian Cauliflower

(by Shirley McNevich)

1 large head of cauliflower
2 TBSP butter + extra for dotting
2 TBSP flour
1/2 tsp. salt + almost 1 tsp. salt for cooking the cauliflower
1/4 tsp. pepper
1 cup milk
3/4 cup shredded cheese (your choice of type)4C Italian bread crumbs

Wash the cauliflower and break it into smaller pieces. In a saucepan add the cauliflower pieces, cover them with water, and add just under 1 tsp. salt--cook until cauliflower is tender (don't stir while cooking or the cauliflower will break up). Drain the cauliflower. In the same saucepan add 2 TBSP butter and the flour--warm/stir over low heat until melted and mixed. Turn heat to medium--slowly add the milk. Cook/stir until mixture thickens. Add 1/2 tsp. salt and 1/4 tsp. pepper--stir. Place the drained cauliflower into a greased 8 x 8 glass baking dish. Pour the milk mixture all over the cauliflower. Bake at 350 degrees for 15 minutes, remove from oven, spread shredded cheese over the top, sprinkle bread crumbs over the cheese, and dot some butter over the breadcrumbs. Return to oven and bake 10 minutes longer or until cheese is melted.

#2211 - Breaded Cauliflower

(by Shirley McNevich)

1 head of fresh cauliflower
1 tsp. salt
1 beaten egg
2 TBSP cream OR milk
2/3 cup 4C Italian breadcrumbs
canola oil for frying

Wash cauliflower and separate it into small florets. In a saucepan add cauliflower florets and salt--cover with water. Turn heat to medium, bring water to a boil. Once boiling, cook cauliflower for 3 minutes. Drain cauliflower and let it cool until you can handle the cauliflower. In a bowl add beaten egg and cream/milk--stir to mix. In a separate bowl add the breadcrumbs. Dip each piece of cauliflower into the breadcrumbs, then into the egg mixture, then back in the crumb mixture. Deep fry them in a deep fryer at 365 degrees until browned, then drain them on paper towels. Alternately, fill a skillet halfway with canola oil and turn heat on high until canola oil is hot. Brown the cauliflower pieces in the hot canola oil. Drain on paper towels.

#2140 - Cauliflower Soup

(by Shirley McNevich)

2 TBSP butter
1 onion (grated)
1 tsp. salt
1 tsp. pepper
2 - 16oz. bags frozen cauliflower (cut any big pieces into smaller ones)
4 cups chicken broth
4 cups milk
4 TBSP parsley flakes
4 TBSP flour

In a Dutch oven add butter and grated onions--cook/stir over low heat until onions are cooked but not browned. Add cauliflower, chicken broth, salt, pepper and parsley flakes--cook/stir over medium heat until cauliflower is tender. Add milk and flour--stir and cook until hot.

#1320 - Fried Cauliflower

(by Shirley McNevich)

1 head fresh cauliflower
1 tsp. salt
1 egg
1 cup milk
1 cup flour
1 TBSP canola oil
canola oil for frying

Wash cauliflower and cut it into bite sized pieces. Place cauliflower and salt in a saucepan--add enough water to almost cover the cauliflower. Over medium heat bring water to a boil, then cook until cauliflower is crisp tender. Drain the cauliflower. In a mixer add egg--beat. Add milk and 1 TBSP canola oil--beat. Slowly add flour--beat until smooth. Remove bowl from mixer. Place a frying pan on the stove--fill it almost half full with canola oil. Turn heat to medium to heat the oil--dip your finger in water and flick a drop of water into the hot oil--if the water sizzles loudly, the oil is ready for frying. Dip each piece of cauliflower into the egg batter and carefully drop into the oil. Repeat with all cauliflower. Fry cauliflower 3-5 minutes (turning halfway through frying). Drain finished pieces on paper towels.

#1155 - Cauliflower Salad

(by Pat Klase - friend)

1 large head cauliflower (washed and cut into bite sized pieces)
1 cup chopped onion
1 cup chopped celery
1/2 cup sour cream
1/2 cup Italian salad dressing
1 tsp. dill seed (optional)
salt and pepper to taste

In a bowl add chopped onion, chopped celery, sour cream, Italian dressing, salt, pepper and dill seed--stir until mixed. Put the cauliflower pieces into a serving bowl--pour the dressing mixture on top of the cauliflower pieces--stir. Refrigerate until cold. Stir again before serving.

#768 - Cauliflower and Brown Rice Casserole

(by Shirley McNevich)

1lb. sliced mushrooms
1 large chopped onion
2 TBSP butter
juice from 1 lemon
1 large head cauliflower (washed and broken into small pieces)
2 cloves garlic (crushed)
1 tsp. basil
1/2 tsp. pepper
3 cups cooked brown rice (cooked according to package directions)
2 1/2 cups grated cheddar cheese
1 tsp. salt

In a saucepan over medium heat--add the butter and melt. Add the mushrooms, chopped onions, crushed garlic--saute until tender. Sprinkle the lemon juice over the top of the mushroom mixture. Add basil and pepper--stir. In a separate saucepan add the cauliflower pieces--cover with water and add 1 tsp. salt--bring to a boil over medium heat, then boil for 5 minutes. Drain the cauliflower. Add the cauliflower to the mushroom mixture--stir. Add cooked brown rice to the mushroom mixture--stir. Grease a casserole dish. Pour entire mixture into the casserole dish. Cover the casserole dish. Bake at 350 degrees for 25 minutes, remove from oven and sprinkle cheese on top of the casserole--bake uncovered for 5 more minutes or until cheese melts.

#632 - Chow Chow

(by Shirley McNevich)

(besides the vegetables listed, you can add any other vegetables EXCEPT corn--corn will make it spoil)
2 medium chopped onions
3 green tomatoes (cut into bite sized pieces)
3 tomatoes that are just starting to ripen (cut into bite sized pieces)
2 chopped green peppers
1 chopped red pepper
1 head of cauliflower (OR 1 - 16oz. bag frozen cauliflower)
1 small head of cabbage (cut into bite sized pieces)
3 large cucumbers cut into bite sized pieces (DO NOT peel them)
4 chopped ribs of celery
1 - 9oz. package frozen lima beans
1 - 16oz. package fresh or frozen baby carrots
1 - 40oz. can kidney beans (drained)
1 - 40oz. can great northern beans
1 pint cider vinegar
5 cups white sugar
1 tsp. celery seed
2 tsp. mustard seed
5 cups water
salt

Get a 12 quart pot or canner--sit it on the counter for use later.

Bowl 1 - add chopped onions with 1/2 tsp. salt, stir and set aside.

Bowl 2 - add chopped green tomatoes and chopped tomatoes starting to ripen with 1 tsp. salt, stir and set aside.

Bowl 3 - add chopped green and red peppers with 1 tsp. salt, stir and set aside.

Bowl 4 - add chopped cabbage and 1 tsp. salt, stir and set aside.

Bowl 5 - add cucumbers with 1 tsp. salt, stir and set aside.

In a saucepan, cut cauliflower into bite sized pieces--cover with water and add 1 tsp. salt. Turn heat to medium and bring to a boil--boil for 3 minutes, then drain water off and dump cauliflower into the large pot/canner.

In the saucepan add the baby carrots--cover with water and add 1 tsp. salt. Turn heat to medium and bring to a boil--boil for 7 minutes, then drain water off and dump baby carrots in the canner with the cauliflower.

In the saucepan add the lima beans--cover with water and add 1 tsp. salt. Turn heat to medium and bring to a boil--boil for 10 minutes, then drain water off and dump lima beans in the canner with the cauliflower/carrots.

Chop the 4 ribs of celery and add to the cauliflower/carrots/lima beans.

Dump the drained kidney beans and drained great northern beans in with the cauliflower/carrots/lima beans/celery.

In the 5 bowls that you prepared and set aside, hold each over the sink, use your hand to catch the contents, and drain the saltwater off. Once you've done this to each of the 5 bowls, dump the contents of each of the 5 bowls into the large pot/canner. Pour the cider vinegar, white sugar, celery seed, and mustard seed in the pot on top of the other ingredients. Finally, pour 5 cups of water into the large pot/canner. Use your hand to stir up everything until mixed--do NOT use a spoon or it will pull the beans apart.

Place large pot/canner on the stove over medium heat--cook and stir until hot but not boiling. Once hot, taste the juice--if too sour add more sugar, if too sweet add more vinegar. Wash your canning jars, place them right side up on the bottom rack of your oven, set oven to 200 degrees. Place the center part of your canning lids (not the rings) in a saucepan on the stove with water--heat until boiling, then turn heat back to low. Take 1 jar out as a time and pack it with chow chow and fill within 1/4" of the top of the jar. Use a soup ladle and cover the the top of the chow chow with chow chow juice. Use a tableknife and shove it down the sides of the jar 4 times around to get the bubbles out. Use a dishrag to wipe any juice off of the top of the jar. Use a fork to get a canning lid from the boiling water--place it on top of the chow chow jar. Place the canning ring on top--tighten lid as tight as you can. Repeat until all chow chow is gone. Set finished jars on a heat proof surface. The lids will pop after a few hours. If there are any jars that have lids that have centers that didn't go down (and are still raised), use them first. Chow chow will keep for about 2 years. Makes about 16 pints.

#162 - Broccoli Cauliflower Salad

(by Hannah Garman - friend)

1 bunch broccoli
1 small head cauliflower
1/2 pound bacon (fried, cut into small pieces, drained)
1 cup shredded sharp cheese
1/2 cup mayo
2 TBSP white sugar
2 TBSP cider vinegar
1 tsp. salt

Break into pieces and boil cauliflower and broccoli until tender--add a tsp. salt to the water before boiling. Drain. Fry, drain, and cut bacon into small pieces. In a bowl, add mayo, sugar, and vinegar--stir, then add the sharp cheese and bacon, then stir again. Put cauliflower and broccoli in a large bowl. Add the mayo mixture and toss gently until well covered. Refrigerate overnight. If you choose, you can use just broccoli or just cauliflower instead of both.

#119 - Vegetable Pizza

(by Tami [Neidig] Moody - friend)

2 packages crescent roll dough OR 2 packages pizza crust mix
1 - 8oz. Philly cream cheese
1/2 cup mayo
1 package Hidden Valley Ranch dressing (dry)
8 oz. grated mozarella cheese
1 bunch broccoli (chopped)
1 green pepper (chopped)
1 small head cauliflower (chopped)
1 small onion (chopped)
1 cup shredded carrots
1 cup chopped celery
1 tomato (chopped)
1/2 pound sliced or chopped pepperoni

Make the dough according to package directions and press into a jelly roll pan (15 1/2" x 10 1/2" x 1" deep). Press the seams together if you made the two balls of dough separately. Bake following the directions on the package. In a mixer, slowly combine cream cheese, mayo and Hidden Valley dressing mix. Cool the crust, then spread the cream cheese/mayo/ranch mixture on the dough. Evenly distribute the cauliflower, broccoli, green pepper, onion, carrots, tomato and pepperoni on the pizza. Evenly distribute the mozarella cheese on the pizza last. Serve hot or cold--if serving hot, bake at 350 degrees for 15-20 minutes..

#49 - Pasta Salad

(by Shirley McNevich)

1 pound Wacky Mac veggie spiral pasta (cooked to desired doneness)
8 oz. Italian dressing
4 TBSP Salad Supreme seasoning
8 oz. frozen or fresh broccoli
8 oz. frozen or fresh cauliflower
1/2 cup Parmesan cheese
2 tsp. sugar
3 hard boiled eggs

Cook pasta and drain. Add italian dressing, Supreme seasoning, boroccoli and cauliflower (steam first if frozen), cheese, and sugar. Chop up hard boiled eggs and add. Mix everything thoroughly and refrigerate at least 4 hours.