Cooking For 1969 CAULIFLOWER AND HAM
(By CELIA TIMMS)
Scalloped cauliflower and ham is another way of using cauliflower in a light luncheon or supper dish. It contains tapioca but for those who do not appreciate this cereal, do not let this thought put you off. For six servings you will need: 1 medium head of cauliflower lib cooked ham or bacon 3 tablespoons tapioca 2 tablespoons butter 1 teaspoon salt; i teaspoon pepper Paprika 2 cups hot milk
Dry breadcrumbs Butter Method: Cook cauliflower whole after removing leaves; drain, and when cool separate into flowerets. Cut ham into small pieces. Place tapioca, butter, seasonings and hot milk in the top of a double boiler and cook over boiling water until tapioca is clear. Stir frequently during cooking. Grease an ovenproof dish and place alternate layers of tapioca -mixtures, cauliflower and ham, finishing with a tapioca layer on top. Sprinkle with breadcrumbs or crushed cereal flakes and dot with butter. Bake in moderate oven (350 degrees) for 20 Jninutes or until brown and crisp on top.
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Bibliographic details
Press, Volume CIX, Issue 31983, 9 May 1969, Page 3
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176Cooking For 1969 CAULIFLOWER AND HAM Press, Volume CIX, Issue 31983, 9 May 1969, Page 3
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