Subj : Re: Swiss Cheese and Mus
To : Dale Shipp
From : Ben Collver
Date : Tue Aug 22 2023 11:16:50
Re: Re: Swiss Cheese and Mus
By: Dale Shipp to Ben Collver on Tue Aug 22 2023 00:17:02
DS> Our son has been a vegetarian for about 45 years. This is a recipe we
DS> made to help feed the crew of friends who helped...
p.s. I meant to include a recipe in my previous reply. I guess it will
have to be in a separate post now.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cauliflower-Cheese Pie
Categories: Dinner, Pies
Yield: 1 Pie
MMMMM---------------------------CRUST--------------------------------
2 c Raw potato; grated; packed
1/2 ts Salt
1 Egg; beaten
1/4 c Onion; grated
MMMMM--------------------------FILLING-------------------------------
1 c Cheddar cheese; grated;
-packed, heaping
1 md Cauliflower; broken into
-small flowerets
1 cl Garlic; crushed
1 c Onion; chopped
3 tb Butter
1 ds Thyme
1/2 ts Basil
1/2 ts Salt
2 Eggs; beaten together with
1/4 c Milk
Black pepper
Paprika
Preparation time: about 2 hours including baking
Heat oven to 400 F.
Set the freshly-grated potato in a colander over a bowl. Salt it and
leave it for 10 minutes. Then squeeze out the excess water (which can
be used for soup stock) and add it to the remaining ingredients. Pat
it into a well-oiled 9-inch pie pan, building up the sides of the
crust with lightly-floured fingers. Bake for 40-45 minutes--until
browned. After the first 30 minutes brush the crust with a little oil
to crispen it.
Turn oven down to 375 F.
Saute onions and garlic, lightly salted, in butter for 5 minutes. Add
herbs and cauliflower and cook, covered, 10 minutes stirring
occasionally. Spread half the cheese into the baked crust, then the
saute, then the rest of the cheese. Pour the custard over and dust
with paprika. Bake 35-40 minutes--until set.
