Posts by Gail South

Preheat coven to 375. Lightly butter 2 qt baking dish. Cook cauliflower in boiling salted water 3 min and drain well. In a large non-stick skillet sauté bread crumbs in butter over moderately high heat, stirring, until golden. Stir in cauliflower and remove from heat. In a large bowl, whisk together eggs, sour cream, and…

Cook cauliflower in boiling water 10 min or until tender. Place in food processor container. Add cream cheese, butter and dill. Process until smooth. Serve topped w Parmesan cheese. Butter 3 TCauliflower 1 med head, cut into floretsCheese, Parmesan 3 TCream Cheese 3 TDill 0.5 tsp

Cover carrots and garlic w salted water by 1 inch in a 2- to 3-quart saucepan and boil, partially covered, until tender, about 15 min. Drain well in a colander, then puree carrots and garlic in blender or food processor w butter and broth until very smooth. Transfer to saucepan and add olives, then cook…

Sauté onion in butter till tender. Add carrots, parsley, salt and pepper. Put in buttered casserole w cream and bake 45 min at 350. Onion 1 choppedButter 3 TCarrots 7 shreddedParsley 3 THeavy Cream 0.25 c

Cook carrots in saucepan, in boiling water to cover, 12-14 min or until tender. Drain. Mix dressing and syrup in saucepan; cook on medium heat until mix is bubbly, stirring occasionally. Add carrots; cook until glaze is thickened, stirring frequently. Add butter; stir until melted. Stir in pecans. Carrots 2 lb babySalad Dressing 0.25 c…

Pare carrots and grate coarsely. Melt butter in medium skillet; stir in salt, sugar, cardamom, and carrots; cover. Cook over medium heat, stirring several times, 10 min; stir in OJ. Cook 5 min. longer, till crisply tender. Carrots 2 lbButter 0.5 cSaltSugar 2 tspCardamom 0.25 tspOrange Juice 0.5 c

Cook carrots and onions in enough water to cover. In saucepan, melt butter; stir in flour until smooth. Combine drained vegetable water and enough cold water to equal one cup. Gradually stir in flour. Cook, stirring constantly until smooth and slightly thickened. Stir in remaining ingredients. Cook 6 min. Add drained vegetables and reheat. Carrots…

Trim vegetables and cut lengthwise into 1/16″ ribbons w u-shaped vegetable peeler. Have ready a bowl of ice and cold water. Cook carrots in large pot of boiling salted water 2 min. Add both squashes and cook until vegetables are crisp tender, 1-2 min. Drain and transfer to ice water, then drain. Heat oil in…

Peel carrots & parsnips and cut into 2″ chunks. Fill a medium saucepan w 6 c cold water, bring to a boil and add salt. Place carrots, garlic and thyme sprigs in water. Reduce heat and simmer for about 5 min. Add parsnips and continue cooking until both vegetables are soft, about 15 min. Remove…

Fry bacon. In grease, sauté remaining ingredients. Cover and simmer 3/4 hour. Bacon 3 slicesCabbage 3 lb red, shreddedApples 3 tart red, choppedButter 2 TVinegar 0.5 c ciderBrown Sugar 0.5 cWine, Red 0.5 cJelly 3 T currant