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Cauliflower Au Gratin

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Yield: 4 servings

2 c Caulifowerets; 1/4 c American Cheese; diced
1 ts Salt Vegetable cooking spray;
1 ts Butter or margarine; Salt to taste;
1 ts Flour; Fresh ground pepper;
1 c Milk; cold

Place caulifowerets in large kettle. Fill with enough water to cover.
(Boy! Everything seams to boil the heck of vegetables in this book)
Add salt. Bring to boil. (Why not steam them?) Drain. (Shutter)
Rinse with cold water. Melt butter or margarine in saucepan. Cook
over low heat, stirring constantly, until slightyly thickened. Add
flower in baking dish coated with vegetable cooking spray; add salt
and pepper. Cover with cheese topping. Bake at 350F for 20 minutes.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 MEAT EXCHANGE;
CAL: 119

Source: The Complete Diabetic Cookbook by Mary Jane Finsand
Brought to you and yours via Nancy OBrion and her Meal-Master.

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Cauliflower Au Gratin<br /> Yield: 4 servings<br /> <br /> 2 c Caulifowerets; 1/4 c American Cheese; diced<br /> 1 ts Salt Vegetable cooking spray;<br /> 1 ts Butter or margarine; Salt to taste;<br /> 1 ts Flour; Fresh ground pepper;<br /> 1 c Milk; cold <br /> <br /> Place caulifowerets in large kettle. Fill with enough water to cover.<br /> (Boy! Everything seams to boil the heck of vegetables in this book)<br /> Add salt. Bring to boil. (Why not steam them?) Drain. (Shutter)<br /> Rinse with cold water. Melt butter or margarine in saucepan. Cook<br /> over low heat, stirring constantly, until slightyly thickened. Add<br /> flower in baking dish coated with vegetable cooking spray; add salt<br /> and pepper. Cover with cheese topping. Bake at 350F for 20 minutes.<br /> Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 MEAT EXCHANGE;<br /> CAL: 119<br /> <br /> Source: The Complete Diabetic Cookbook by Mary Jane Finsand<br /> Brought to you and yours via Nancy OBrion and her Meal-Master.<br /> <br />
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