-=> Quoting Michael Loo to Jim Weller <=-

 ML> we have substantial immigrant populations that drive demand for
 ML> other interesting bits.

Two of our immigrant population groups have driven the demand for
halal goat and balut.

 > ... Sub cauliflower for mashed potatoes and any joy in meals.

 ML> The remedy for that perversion is lots of sharp Cheddar.

I am very fond of cauliflower and/or broccoli and/or potato soups,
both pureed and chunky chowders with lots Cheddar (or other flavourful
cheese) stirred in.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cauliflower Cheese Soup
 Categories: Soups, Chicken, Cheese, Dairy, Canadian
      Yield: 3 Servings
 
      1 md Cauliflower
      2 c  Chicken stock
    1/4 c  Butter or margarine
    1/4 c  Chopped onion
    1/4 c  All-purpose flour
    1/2 ts Salt
    1/8 ts Pepper
      2 c  Milk
      1 c  Grated medium Cheddar
           Buttered bread crumbs
           Parsley
 
  Cook cauliflower in chicken stock until tender.  Do not drain.
  Cool a bit. Run through blender to desired texture. Set aside.
  
  Melt butter in saucepan.  Add onion and saute until limp. Do not
  brown. Mix in flour, salt and pepper. Add milk. Heat and stir
  until it boils and thickens.
  
  Add cheese and cauliflower mixture.  Stir to heat and melt cheese.
  Garnish with buttered bread crumbs and parsley. Makes 5 cups.
  
  Recipe from: "Company's Coming Soups & Sandwiches" by Jean Pare.

  Submitted by Joe Sibley.
  
  Pare's recipes tend to be plain and underseasoned. I would sub a
  half cup of milk for cream, use sharp Cheddar and add cayenne,
  mustard powder and nutmeg along with the pepper. White pepper is
  best in a white soup.- JW

MMMMM


Cheers

Jim


... Veg Liar: Cauliflower does NOT transform into mashed potatoes,

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