Vegetables, Pasta & Rice

Fried Cauliflower

1 head of cauliflower
1 Tbsp. cold water
2 eggs
1/2 cup flour
3 Tbsp. Romano cheese*
Oil for frying

Cut cauliflower into flowerets and parboil till tender crisp. Lightly beat eggs, cheese and cold water together. Roll cauliflower in flour**. Dip in egg mixture and fry in oil turning to brown lightly on all sides.

* Parmesan cheese can be substituted here if necessary.
** I put flour in small paper bag and add cauliflower, shaking it.

1 1/2 cups rice
3 c. water
1 1/2 tsp. salt
1 tbsp. dried onion
2 tbsp. butter
3 tbsp. minced parsley

Place rice in buttered casserole with onion. Heat water, butter & salt to boiling. Pour over rice. Cover & bake at 325* for 40-50 minutes. Remove from oven & stir in parsley.

This is the recipe I use for doing rice in the oven.

Broccoli Cheese Potato Boats

2 potatoes
1 1/2 c. cheese sauce
2 T. sour cream
1/2 t. mustard
1 c. cooked broccoli flowerets

Scrub potatoes and bake till cooked (1 hour in oven or 8-10 mins in microwave). While potatoes are baking, stir together the cheese sauce, sour cream and mustard until smooth. Gently heat in a saucepan or microwave for 2 to 3 mins. Stir in the cooked broccoli flowerets and heat once more. Let the potatoes cool for 10 minutes and then split open. Soften the insides with a fork and place in the center of plate. Spoon sauce over the split baked potatoes and serve with tomato wedges or orange slices.

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