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I am blessed with a husband who just doesn't like vegetables for the most part. Just prior to her passing away last year, my mother-in-law gave me some of her recipes for vegetable sides that she'd been using for a long time to sneak them past my husband and he apparently loved them. So I tried a few out on him and she was quite right - he now eats a variety of veggies he wouldn't touch before. Following are one or two of her recipes:
Cauliflower Souffle
1 cup chopped cauliflower
2 tbls. butter
3 tbls. flour
1 cup milk
1/2 tsp. salt
1/8 tsp. paprika
3 eggs, separated
1 tbls. pimento
Cook cauliflower for 10 minutes. Melt butter, blend in flour. Gradually add milk, salt and paprika. Cook and stir until thickened. Beat egg yolks until lemon-colored. Stir yolks into cooled white sauce. Add cauliflower and stir in stiffly beaten egg whites. Place in 2 quart buttered souff
le dish and bake for 25 minutes. Garnish with pimento and serve piping hot.
Broccoli Souffle
1/3 cup finely chopped onion
2 cloves garlic, minced
3 tbls. butter
1/4 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried basil
1 cup milk or light cream
1 1/4 cup shredded cheddar cheese
1 cup chopped, cooked broccoli
3 eggs, separated
Saute the onion and garlic in butter until onion is translucent. Add the flour, salt, pepper and basil. Slowly add the milk or cream, stirring until thickened. Place the cheese and broccoli in a large bowl and stir the sauce into them. Cool slightly. Beat the egg yolks and add to cooled broccoli mixture. Beat egg whites until stiff and fold into the broccoli mixture. Place in greased 2 quart souffle dish. Bake about 45 minutes or until toothpick inserted in center comes out clean. Serve immediately.
This is really delicious and veggie haters will think it's a real treat!
Cauliflower Souffle
1 cup chopped cauliflower
2 tbls. butter
3 tbls. flour
1 cup milk
1/2 tsp. salt
1/8 tsp. paprika
3 eggs, separated
1 tbls. pimento
Cook cauliflower for 10 minutes. Melt butter, blend in flour. Gradually add milk, salt and paprika. Cook and stir until thickened. Beat egg yolks until lemon-colored. Stir yolks into cooled white sauce. Add cauliflower and stir in stiffly beaten egg whites. Place in 2 quart buttered souff
le dish and bake for 25 minutes. Garnish with pimento and serve piping hot.
Broccoli Souffle
1/3 cup finely chopped onion
2 cloves garlic, minced
3 tbls. butter
1/4 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried basil
1 cup milk or light cream
1 1/4 cup shredded cheddar cheese
1 cup chopped, cooked broccoli
3 eggs, separated
Saute the onion and garlic in butter until onion is translucent. Add the flour, salt, pepper and basil. Slowly add the milk or cream, stirring until thickened. Place the cheese and broccoli in a large bowl and stir the sauce into them. Cool slightly. Beat the egg yolks and add to cooled broccoli mixture. Beat egg whites until stiff and fold into the broccoli mixture. Place in greased 2 quart souffle dish. Bake about 45 minutes or until toothpick inserted in center comes out clean. Serve immediately.
This is really delicious and veggie haters will think it's a real treat!