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.