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Add a photoRaciónes: 12
Ingredientes
- 1 1/2 gal WATER, BOILING
- 2 1/2 quart WATER
- 3 Tbsp. BUTTER PRINT SURE
- 2 lb CHEESE GRATED 1LB
- 9 ounce Lowfat milk, DRY NON-FAT L HEAT
- 16 lb CAULIFLOWER FZ
- 1 1/2 lb ONIONS DRY
- 6 1/4 lb SOUP CHICKEN NOODLE
Direcciones
- PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN
- 1. Saute/fry' ONIONS IN BUTTER Or possibly MARGARINE Till TENDER. SET ASIDE FOR USE IN STEP 3.
- 2. BLEND SOUP, WATER, AND Lowfat milk TOGETHER. Add in PARMESAN CHEESE; MIX WELL.
- 3. Add in Saute/fry'ED ONIONS TO Mix; HEAT THOROUTHLY. SET ASIDE FOR USE IN STEP 5.
- 4. Add in SALT TO BOILING WATER.
- 5. Add in CAULIFLOWER TO BOILING SALTED WATER; RETURN TO A BOIL. COVER, REDUCEHEAT; COOK FOR 4 Min Or possibly Till TENDER. DRAIN; PLACE AN EQUAL QUANTITY INEACH PAN.
- 6. POUR ABOUT 3 1/2 Quart SAUCE OVER CAULIFLOWER IN EACH PAN.
- NOTE:
- 1. IN STEP 1, 1 LB 11 Ounce DRY ONIONS A.P. WILL YIELD 1 LB 8 Ounce CHOPPEDONIONS.
- NOTE:
- 2. IN STEP 1, 3 Ounce (1 C.) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE
- NOTE:
- 3. IN STEP 5, 8 Ounce (2 C.) DRY BREAD CRUMBS BROWNED IN 8 Ounce (1 1/2 C.) MELTED BUTTER Or possibly MARGARINE MAY BE SPRINKLED OVER BROCCOLI AND SAUCE.
- USE 1 C. BUTTERED CRUMBS FOR EACH PAN; HEAT IN A 350 F. OVEN FOR 20 Min.
- NOTE:
- 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD
- SERVING SIZE: 1/2 C. W/
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1058g | |
| Recipe makes 12 servings | |
| Calories 473 | |
| Calories from Fat 282 | 60% |
| Total Fat 31.95g | 40% |
| Saturated Fat 18.87g | 75% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 2196mg | 92% |
| Potassium 181mg | 5% |
| Total Carbs 21.8g | 6% |
| Dietary Fiber 2.8g | 9% |
| Sugars 5.53g | 4% |
| Protein 25.75g | 41% |
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