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i has spent my whole lifes a cookin. i got a early start at it cuz i is the second oldest of nine - thats a big family to cook for. and growin up on a workin farm makes for everbuddy to has a mighty healthy appetite. after i married my man, everett, cookin was a bit easier on me since it was just the two of us and thats when my creativitee really started to kick into high gear. so much so that everett encouraged me to open myself up a diner. that was the funnest time ever to be had by any mortal soul. i kept at that diner thang even when the yung-uns begun to show up. now they is all growed n dear everett is long gone so i has learned in my old age how to cook on a smaller scale as a single wid-der woman. exceptin on wednesday nites - we all has a grate big church social pot luck supper afore bible study down there at the calvary community chapple n thats my chance to still cooks up a storm - it is jest sooo much fun.
my grate grandsun has been a buggin me for some time now to write down all these here recipes that i keeps in my head so that the family can remember me after i leave this earth. he has turned me onto this here blogg thang n now that i has got the hang of it all, i thinks it is a real awesome way to record down thangs.

here is a handy lil tip: y'all can CLICK on any of these here pictures to enlarge them n then ya can see more of the details . . . (n then hit the BACK ARROW in the upper left hand corner of the screen to return to the story). aint that jest somethang now!!!

Saturday, January 9, 2010

broccoli cauliflower gratin

this fancy soundin veggie dish

goes with all kinds of meals.

its reel easy to make

n sooo delicious to eat.

1 small head of BROCCOLI (about 1 to 1-1/2 pounds)
1 small head of CAULIFLOWER (about 1 to 1-1/2 pounds)

1 small red onion, chopped
2 tbsp butter
2 tbsp all-purpose flour
1-1/4 cups milk
cracked black pepper n garlic powder to taste

2 cups shredded cheddar/jack cheese
1/2 cup shredded parmesan

1/2 cup panko (japanese bread crumbs) or coarsely ground fresh bread crumbs

preheat the oven to 350 degrees.

grease a 2-quart casserole dish with butter cooking spray.

trim the broccoli n cauliflower n cut into florets.
steam the broccoli n cauliflower florets in a large pot with a little water over medium-low heat until crisp tender - about 3 to 5 minutes.
drain the broccoli n cauliflower florets in a colander n set aside.

saute the
chopped onion in the melted butter in a medium saucepan (2-quarts oughta do it. i usually jest use the same large pot that i steamed the veggies in. saves on doing all them dishes later . . . lol)
over medium heat, whisk the flour into the onion n butter mixture. cook, stirring, for about 2 minutes.
add the milk, whisking constantly to makes sure that there is no lumps.
cooks another 3 to 4 minutes, allowing the sauce to thicken.
season with the
cracked black pepper n garlic powder to taste.
n you jest done made yerselfs a BECHAMEL - aint that a big ole fancy name for white sauce. hahahahaha!!!

put the steamed broccoli n cauliflower florets into the bottom of the greased casserole dish.
top with half of the shredded cheeses.
pour the bechamel (ya knows, that white sauce) over the
shredded cheeses.
top with the remaining shredded cheeses n the bread crumbs.

bake uncovered for 20 to 30 minutes or until golden n bubbly.
n voilĂ  (pernounct wah-lah. in france talk that means literally "look see") ya gots yerselfs a reel fancy french veggie side dish . . .

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