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FeaturedPermalink Reply by Craig Henry on November 12, 2012 at 16:38

CAULIFLOWER AU GRATIN

1 head cauliflower (about 3 lbs) cut into 1/2 inch pieces

1/2 red bell pepper, seeded, cut into 1/4 inch dice (about 3/4 cup)

Salt & pepper (optional)

8 oz cream chesse

1 cup low-sodium chicken broth

1/2 medium onion, chopped (about 1/2 cup)

2 cloves garlic, chopped

1/2 cup grated Parmesan

2 cups shredded sharp cheddar

1 1/2 cups seasoned bread crumbs (I used Panko crumbs and added salt & pepper and parsley)

1/4 cup chopped fresh parsley (I used dried)

8 Tbs (1 stick) unsalted butter (I used light margarine), melted.

1.  Preheat oven to 350 F.  Mist a 9 x 13 baking dish with cooking spray.  Place cauliflower in baking dish and toss with bell pepper.  Season w/salt & pepper, if desired.

2.  In a blender, blend cream cheese, chicken broth, onion, garlic and 1/4 cup Parmesan until smooth & creamy.  Pour over cauliflower mixture.  In a large bowl, stir together cheddar, bread crumbs, parsley and remaining 1/4 cup Parmesan.  Spread evenly atop cauliflower mixture.  Drizzle w/butter.

3.  Bake until gratin is brown and  bubbling and cauliflower is tender 45-60 minutes.  Let stand for 10 minutes before serving.

Permalink Reply by Steve Hanner on November 13, 2012 at 18:46

This might be good for Thanksgiving! Thanks Craig!

Craig Henry said:

CAULIFLOWER AU GRATIN

1 head cauliflower (about 3 lbs) cut into 1/2 inch pieces

1/2 red bell pepper, seeded, cut into 1/4 inch dice (about 3/4 cup)

Salt & pepper (optional)

8 oz cream chesse

1 cup low-sodium chicken broth

1/2 medium onion, chopped (about 1/2 cup)

2 cloves garlic, chopped

1/2 cup grated Parmesan

2 cups shredded sharp cheddar

1 1/2 cups seasoned bread crumbs (I used Panko crumbs and added salt & pepper and parsley)

1/4 cup chopped fresh parsley (I used dried)

8 Tbs (1 stick) unsalted butter (I used light margarine), melted.

1.  Preheat oven to 350 F.  Mist a 9 x 13 baking dish with cooking spray.  Place cauliflower in baking dish and toss with bell pepper.  Season w/salt & pepper, if desired.

2.  In a blender, blend cream cheese, chicken broth, onion, garlic and 1/4 cup Parmesan until smooth & creamy.  Pour over cauliflower mixture.  In a large bowl, stir together cheddar, bread crumbs, parsley and remaining 1/4 cup Parmesan.  Spread evenly atop cauliflower mixture.  Drizzle w/butter.

3.  Bake until gratin is brown and  bubbling and cauliflower is tender 45-60 minutes.  Let stand for 10 minutes before serving.

Permalink Reply by Jan Carter on November 16, 2012 at 20:34

Ok I am going to try this, it sounds fantastic

Permalink Reply by Jan Carter on November 17, 2012 at 6:48

Going to the grocery store and bringing this with me.  Making some this week!

FeaturedPermalink Reply by Craig Henry on November 18, 2012 at 0:02

Hope you like it as much as we did. It's now one of my favorites!

Permalink Reply by J.J. Smith III on November 18, 2012 at 19:11

Linda made this tonight...

Quick and easy.  Too thin for chilli, too thick for soup.  Great on a cold night.

*****************************************************************************************

HOT CHILLI BEAN SOUP

2 LBS EXTRA LEAN GROUND BEEF (96/4)

3 CANS HOT CHILLI BEANS (16 OZ CANS)

1 CAN PINTO BEANS, DRAINED (16 OZ CAN)

1 -28 OZ CAN TOMATO SAUCE

1 JAR MEDIUM HOT SALSA (24 OZ)

2 LARGE CANS PETITE DICED TOMATOES (28 OZ CANS)

BROWN GROUND BEEF AND DRAIN. ADD ALL INGREDIENTSTOGETHER IN A LARGE POT AND MIX TOGETHER. BRING TO A BOIL AND SIMMER AT LEAST 30 MINS. SERVE HOT.

SERVE WITH GRATED CHEESE,  SOUR CREAM AND CHOPPED ONIONS AND TOSTADA CHIPS.

FeaturedPermalink Reply by Craig Henry on November 19, 2012 at 0:08

Sounds Good! Except I'd need the HOT hot salsa!

Permalink Reply by J.J. Smith III on November 19, 2012 at 0:32

Linda can't follow directions.  She used hot...

Permalink Reply by Frank Stennett on November 19, 2012 at 19:11

Drive down the road.Run over turkey. Build fire . Put stick through turkey. Put turkey over fire. Cook till stick comes out clean. Call your friends.

Permalink Reply by Jan Carter on November 19, 2012 at 19:29

OOO, that sounds good.  Try using the diced tomatoes with chilis in them (Rotel)

Frank, see that would be much easier than the thaw studd and cook method

In MemoriamPermalink Reply by Robert Burris on December 6, 2012 at 7:29

Hey I might try that "Au Gratin" with broclee instead, the girls love broclee and so do I. Thanks for the recipe.

Permalink Reply by Gerald Hines on December 6, 2012 at 9:21

Turkey pot pie

Robert I'll try. The turkey was left over from thanksgiving.

Approx. 2 cups boned turkey

1 can cream of chicken soup

1 can cream of mushroom soup

3 cans mixed vegies or fresh vegies if you have them

1 tbl spoon of poultry seasoning

1 can of grands biscuits sliced in half

1/2 onion chopped fine

pre heat soup and onion in sauce pan

mix everything in oven dish and bring liquid to boil

then put biscuit on top and cook in oven at 350 deg. until biscuits are brown

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