Recipe - Cauliflower Parmesan

1 One half ga WATER; BOILING
2 One half qt WATER
3 tablespoon BUTTER PRINT SURE
2 pound CHEESE GRATED 1LB
9 ounce MILK; DRY NONFAT L HEAT
16 pound CAULIFLOWER FZ
1 One half pound ONIONS DRY
6 One fourth pound SOUP CHICKEN NOODLE

PAN: 12 BY 20 BY 2 1/2INCH STEAM TABLE PAN

1. SAUTE' ONIONS IN BUTTER OR MARGARINE UNTIL TENDER. SET ASIDE FOR USE
IN STEP 3.

2. BLEND SOUP, WATER, AND MILK TOGETHER. ADD PARMESAN CHEESE; MIX WELL.

3. ADD SAUTE'ED ONIONS TO MIXTURE; HEAT THOROUTHLY. SET ASIDE FOR USE IN
STEP 5.

4. ADD SALT TO BOILING WATER.

5. ADD CAULIFLOWER TO BOILING SALTED WATER; RETURN TO A BOIL. COVER,
REDUCE
HEAT; COOK FOR 4 MINUTES OR UNTIL TENDER. DRAIN; PLACE AN EQUAL QUANTITY
IN
EACH PAN.

6. POUR ABOUT 3 One half QT SAUCE OVER CAULIFLOWER IN EACH PAN.

NOTE: 1. IN STEP 1, 1 LB 11 OZ DRY ONIONS A.P. WILL YIELD 1 LB 8 OZ
CHOPPED
ONIONS.

NOTE: 2. IN STEP 1, 3 OZ (1 CUP) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE
CARD A01100.

NOTE: 3. IN STEP 5, 8 OZ (2 CUPS) DRY BREAD CRUMBS BROWNED IN 8 OZ (1 1/2
CUPS) MELTED BUTTER OR MARGARINE MAY BE SPRINKLED OVER BROCCOLI AND SAUCE.
USE 1 CUP BUTTERED CRUMBS FOR EACH PAN; HEAT IN A 350 F. OVEN FOR 20
MINUTES.

NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD
A02500.

Recipe Number: Q02402

SERVING SIZE: One half CUP W/

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.