Eileen's Cauliflower &
1 medium to large head of cauliflower
4 large white potatoes
1 cup shredded carrots
2 1/2 cups chicken broth
2 cups 2% milk
3 T butter
3 T flour
2 cloves garlic, minced
2 T thyme
1 cup shredded cheese (optional)
With temperature on low, make a rue with the butter and flour. Add a dash of salt and pepper. Simmer for 5 minutes and then add milk, garlic and thyme. Add cheese if desired.
Boil diced potatoes in water with shredded carrots until just tender. Drain.
In a separate pot, boil the coarsely chopped cauliflower in the chicken broth for 15 minutes. Reduce temperature to low and mash cauliflower with potato masher. Add the milk mixture and a dash of salt and pepper. Add diced potatoes to soup (do not mash the potatoes). Simmer for 15 minutes.
Sprinkle shredded cheese and/or crushed croutons on top just before serving. Enjoy!
5-6 apples, cored, peeled, sliced
2 –3 T sugar
1/2 cup light or dark brown sugar
3/4 teaspoon ground cinnamon
1/2 cup rolled oats
1/3 cup all purpose flour
4 T cold butter, cubed
1/4 tsp salt
Preheat the oven to 350° F.
Toss apples with white sugar, cinnamon and salt. Put in baking dish.
For topping—mix oatmeal and flour, then blend in the butter and brown sugar. Sprinkle topping evenly over the apples and bake in oven until toping is crispy and the apples are tender (about 50—60 minutes) Let cool about 30 minutes before serving.
Serve with a dip of ice cream or a dollop of whipped cream.