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Old 06-10-2003, 02:58 PM   #1
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Faux potato cassarole to die for

Cook cauliflower until done. You want it really soft.. Depending on your preferance, put it in the blender or mash with potato masher.

Then add about 2 cups of cheese (any kind),
8 oz either cream cheese or sour cream,
3 - 4 tablespoons butter,
about a pound of cooked and crumbled bacon,
salt and pepper.

Save some of the cheese and bacon for the topping. Mix well, then top with leftover cheese and bacon. Bake at 350 for about 30 minutes.

This also freezes well.
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Old 06-10-2003, 07:39 PM   #2
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Here's one that's really good.

The Quintessential Faux/Mock Mashed Potato Casserole Recipe

Preheat oven to 350.
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1 very large head fresh cauliflower, broken into flowerettes--steamed well (approx 20 minutes), or 1 large bag frozen, cooked well, but fresh is best

1/2 stick butter softened

1/2 cup sour cream

4 oz (1/2 cup) cream cheese softened, *optional* in place of/or in addition to the sour cream

salt and pepper to taste
________________________________________________

Topping:

1 cup shredded cheddar

6 slices bacon, cooked and crumbled


Let cauliflower drain well. Press out the water, blotting with paper towels. (I don't even bother with this step, there isn't much water if you steam 'em) But if you do, don't worry about mushing the cauliflower.

Put cauliflower and first group of ingredients in large bowl and hand mash or use electric mixer, until well blended. Butter or spray an 8" by 11" (or there abouts) size casserole baking dish, and spread mixture evenly in dish. Bake at 350 for 30 minutes. Take out and sprinkle with bacon and cheese. Bake for 5-10 minutes more, or until cheese is melted and bubbly. Enjoy!

Makes 6-8 servings. Freezes well.
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Goal 06/20/2003
Age 44 - Height 5' 9.5" - Male
Before/After
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Total Cholesterol 217/204
HDL 37/62
LDL 158/130
LDL/HDL Ratio 4.27/2.10
Total/HDL Ratio 5.9/3.3
Triglycerides 110/58
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Old 06-11-2003, 07:04 AM   #3
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Oh Yumm!!! Thaose sound so good. Added them to my recipes. Thanks!
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Old 06-11-2003, 11:50 AM   #4
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Anyone,

When you make the flowerettes to steam from the cauliflower... do you use the stem and top of the cauliflower or just the top part of the cauliflower?

Thanks much, Nikki
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Old 06-11-2003, 12:35 PM   #5
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Hi...if you really want this quick and easy try this. Get the Ready-Made bacon and heat in microwave a little longer than normal so it is crisp. Also by a bag of cheese already shredded. Make sure you nuke the cauliflower in a little more water than it calls for for frozen. Drain well then I then take a knife and fork to cut it up a little before mashing. This helps speed things up a little since I find myself getting really hungry when making it. It is even better the next day warmed in the microwave. Don't forget a few chopped scallions. YUMMY!!!!
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Old 06-11-2003, 08:02 PM   #6
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I use as much as possible of the cauliflower [anything white] cause don't want to waste it is delicious.
Jan
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Old 06-13-2003, 09:12 AM   #7
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This is a little off the topic but I love the stems of brocolli (one of these days, I have got to learn how to spell that word. lol) After you cut the buds off, just trim the hard peel from the stems and chop up the insides. I love these deep fried or to eat raw with dip.
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Old 06-13-2003, 06:18 PM   #8
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I tried that one kdog posted - it was excellent.
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