Recipes by Arlene

• 2 10-oz. pkgs. frozen cauliflower
• 2 cups water
• ½ cup chopped onion
• ¼ cup margarine or butter
• ½ cup flour
• 6 chicken bouillon cubes
• 2 cups (8 oz.) shredded mild cheddar cheese
• 2 cups milk
• ⅛ tsp. nutmeg

In saucepan, cook cauliflower in cup water. Drain and reserve liquid and 1 cup cauliflower. In blender, blend remaining cauliflower and reserved liquid and then set aside. In large saucepan, cook onion with margarine/butter until tender; stir in flour. Gradually add remaining 1 cup water and bouillon and stir well until thickened. Stir in blended cauliflower, reserved cauliflower florets and cheese. Cook until cheese melts. Add milk and nutmeg and heat through. Makes 1½ quarts.

• 1 package (2.5 oz.) Buddig Beef
• 6-8 boneless chicken breast halves
• A slice of bacon for each piece of chicken
• 10 oz. can cream of mushroom soup
• ¼ cup sour cream
• ¼ cup flour

Lay dried beef on bottom of greased slow cooker. Use cold bacon to grease. Wrap each piece of chicken with a strip of bacon and lay on top of dried beef. Pour soup over chicken. Cover and cook on low heat 8-10 hours. Just a half hour before serving, mix the sour cream and flour together in a small bowl. Then spoon in a few spoonfuls of the liquid from the chicken. Mix very thoroughly so it won’t get lumpy. Then add the sour cream mixture to the chicken and cook the remaining 30 minutes.

• 1 chicken, quartered
• Garlic salt
• ⅓ cup brown sugar

Arrange chicken skin side up in lightly oiled baking pan. Season very heavily with garlic salt. Sprinkle generously with brown sugar. Bake in preheated 375 degree oven for 1 hour. Cover with foil after 30 to 45 minutes if chicken appears too dry. May be served hot or cold.

• 1 pkg. (8 oz.) braunschweiger liver sausage
• 1 carton (8 oz.) refrigerated French Onion dip
• 1 tsp. Worcestershire sauce
• ⅛ tsp. Tabasco sauce
• 1 pkg. (3 oz.) cream cheese, softened

In bowl, combine all ingredients. Blend well. Serve on crackers.

• 1 pkg. (16 oz.) fresh baby carrots
• 1 cup apple juice
• ¾ cup water
• ⅓ cup honey

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat: cover and simmer 15-20 minutes or until carrots are tender. Serve with a slotted spoon. Yield 4 servings.

• ¾ cup butter, softened
• 2¼ cups firmly packed brown sugar
• 1½ cups sweet potato puree or 1 medium-large sweet potato
• 2 eggs
• 2½ cups flour
• ¾ tsp. salt
• 1 tsp. ground nutmeg
• ¾ tsp. ground ginger
• 1½ tsp. baking soda
• 1 tbsp. ground cinnamon
• 1½ dashes ground cloves
• ½ cup water

Cut 1 medium-large sweet potato into 2-inch-long pieces, place in a small saucepan and cover with water. Can substitute canned sweet potatoes. Cook about 25 minutes before pureeing in a food processor. Preheat oven to 375°. Butter and flour pan or line with muffin papers. With a mixer, cream the butter and sugar until light and fluffy; stir in sweet potato puree and egg. Sift together flour, salt, nutmeg, ginger, baking soda, cinnamon and cloves. Stir half of the dry ingredients into creamed mixture; stir in water, then remaining dry ingredients. Bake until dry on top and a skewer inserted in center comes out clean. Can make either bread loaves or 12 muffins. Muffins take around 15 minutes to bake; bread will take 35 minutes, depending on the oven and pan size.

• ½ large cauliflower
• ½ tbsp. butter
• ½ tbsp. flour
• ⅓ cup apple cider
• ⅓ cup whipping cream
• ⅛ tsp. salt
• ⅛ tsp. pumpkin spice
• ½ tbsp. chopped chutney
• ½ Granny Smith apple, peeled, cored & diced

Gently boil cauliflower in water 10 minutes or until just tender. Drain. Place in serving dish and keep warm. In heavy saucepan melt butter. Blend in flour and cook 2 minutes, stirring constantly. Blend in cider and cream. Stirring constantly, cook mixture until boiling and thickened. Add remaining ingredients. Mix well and heat thoroughly. Pour sauce over cauliflower and serve immediately.

• 1 medium head cauliflower
• 1 tbsp. cream cheese, softened
• ¼ cup grated parmesan
• ½ tsp. minced garlic
• 3 tbsp. unsalted butter
• ⅛ tsp. straight chicken base or bouillon (or may substitute ½ tsp. salt)
• ⅛ tsp. freshly ground black pepper
• ½ tsp. fresh or dried chopped chives for garnish

Set a stockpot of water to boil over high heat. Clean and cut cauliflower into small pieces. Cook in boiling water about 6 minutes or until well done. Drain well; do not allow cooling. Pat drained cauliflower well between layers of paper towels. (Steam instead of boiling to avoid so much moisture.) In a bowl with an immersion blender, or in a food processer, puree the hot cauliflower with the cream cheese, parmesan, garlic, chicken base and pepper until almost smooth. Garnish with chives and serve hot with pats of butter. Hint: try roasting the garlic and adding a little fresh rosemary for a whole new taste. Low in carbs and great substitute for mashed potatoes.

• 1 cup uncooked long grain white rice
• 2⅔ cups chicken broth
• 1 finely chopped onion
• 1 tsp. cumin
• ½ tsp. cinnamon
• ¼ rounded tsp. turmeric
• ½ cup chopped tomatoes, canned or fresh
• ½ cup currants
• ½ cup chopped fresh parsley

Combine in order given in 2 quart casserole sprayed with non-stick vegetable spray. Bake covered at 350° for about 45 minutes or until liquid is absorbed. Stir once or twice while baking to mix ingredients.

• 6 medium size red potatoes
• 2 cups cheddar cheese, shredded
• ¼ cup butter
• 1 ½ cups sour cream
• ¼ cup chopped onion
• 1 tsp. salt
• ¼ tsp. pepper
• Paprika

Cook potatoes in skins until just tender. Chill. Peel potatoes. Shred coarsely with grater or food processor. In saucepan over low heat, combine cheese and butter. Stir until almost melted. Remove from heat. Blend in sour cream, onion, salt and pepper. Fold in potatoes and turn into greased casserole. Sprinkle with paprika. Bake covered for 30 minutes at 350°.