Cauliflower and cabbage are not my favorite veggies. I love cole slaw and I love fried cauliflower, but beyond that they're just okay. My family feels the same way. We had a whole bunch of frozen cauliflower and cabbage that we needed to use up. This dish was a huge hit for everyone. Celia even had thirds! So now I have a third way to serve these veggies that everyone loves.
Au Gratin Cauliflower & Cabbage
Ingredients:
4 to 5 Cups of Cooked Cabbage, Chopped
1 to 2 Cups of Cooked Cauliflower, Chopped
1/2 Cup Mayonnaise
1 Egg
1/2 Cup Milk
1/4 Tsp Dill Weed
1/2 Tsp Onion Powder
1/4 Tsp Salt
Large Squirt of Mustard
1/2 Cup Shredded Parmesan or Roman Cheese
2/3 Cup Shredded Cheddar Cheese
1/3 Cup Bread Crumbs
1. Preheat oven to 350 degrees. Put cabbage and cauliflower in a large baking dish or bowl. In a separate bowl, mix together mayo, egg, milk, dill, onion powder, salt, mustard and parmesan cheese. Pour over cabbage and cauliflower and mix.
2. Bake for 20 minutes. Spread cheddar cheese and bread crumbs over top. Broil for 5 to 7 minutes until cheese has melted and bread crumbs have browned.
Happy rainy Monday!
Last weekend we had a really fun engagement party for my sister Jen and her fiance Austin. As with most parties, there was a ton of food leftover. Lucky for us, my mom brought a whole bunch of the leftovers to my house. Jen had made this really fantastic tasting, simple to make, Pesto Dip for the party. I added some half and half to it to turn it into a creamy dressing for a pasta salad. The pasta salad can be served warm or cold, depending upon what your family likes. Here's the dip recipe, plus the Pesto Pasta Salad recipe. This way you can plan your leftover meal in advance! Enjoy!
Jen's Pesto Dip
Ingredients:
Half a Jar of Pesto
1/2 cup (or so) chopped roasted red pepper
1 Bar of Cream Cheese
3/4 Cup Chopped Walnuts
Combine pesto and cream cheese, add peppers and walnuts.
Serve with crackers or french bread
Pesto Pasta Salad
Ingredients:
1 and 1/8 Cup of Pesto Dip
3/8 Cup Half & Half
1 TBSP Dried Minced Onion
4 Cups Cooked Pasta
3 Roma Tomatoes, Chopped
2 oz Mozzarella Cheese (shredded or cubed)
1/2 Cup Turkey or Ham Lunchmeat, Chopped
2 and 1/2 Cups Cooked Cauliflower, Chopped*
1. Mix together pesto dip, half & half and minced onion until creamy.
2. In large bowl, stir together cooked pasta, tomatoes, mozzarella cheese, lunchmeat and cauliflower. Pour dressing on top and mix.
*If your family does not like cauliflower, substitute 2 and 1/2 cups of peas and chopped green peppers.
