by: Debbie Dance Uhrig
As I sit here and pen everyone a note this week I can’t believe everything that has gotten accomplished. Here it is everyone, yes, it’s done! The new cookbook is off to the publishers. Hopefully in just a few weeks I can shout that it’s finished and ready to sell. It’s been a long time coming and it seems like every time I had a day set aside to work something intervened. After a couple of 1am nights I’m ready for some much needed rest. Shall I top all that off by telling you we had a dinner party for 34 at work tonight? Thank goodness for our team at the culinary school. It was a pretty big night and I can’t remember hearing so many positive comments from the guests. Yes, by golly, it was a great night.
Some of you who know me pretty well are probably wondering how I’ve pulled this off. Strategic planning, remembering to take specific meds at the right time!
I actually came home and listened to our High School Football game while I picked up the house and did laundry. My husband, Ervin, and son, Phillip, went to Bolivar for the game. We lost, and it was the only loss for the season. We’re still in the district play-offs this week and I plan on being there next Friday.
Recipe, yes, recipe. How about something a little bit different? For some reason we had an ample amount of cauliflower on hand and I took the opportunity to create. As you look over the dish you will probably come up with some ideas of your own for twisting this recipe. I’ve used bacon in the casserole but I don’t know what would be wrong with a bit of cooked sausage. If you feel it needs more color, (which it might) then dice up a few red peppers. Get spirited when it comes to the cheeses you implement. Use what makes your palate happy.
I absolutely adore this time of the year and making preparations for late fall and the holidays in November and December. I’ve already started thinking about Thanksgiving Dinner and what the menu is going to consist of this year. Last year I reigned things in just a bit and I had more time to relax and visit with my family. It was truly a ‘good’ thing. For some of us there’s lots to get accomplished in the next 3-4 weeks. Get those lists going friends and have fun checking off what you get accomplished. Keep busy and talk to friends who are optimistic and energy charged. And, consider entertaining a bit more on the home front. As I always say: ‘You should have company over at least every two weeks.’ This keeps the house in good order and then it doesn’t seem like a chore. Like right now I’m planning the Sunday night dinner where we’ll celebrate Ervin’s birthday. It’s going to be yummy and we’ll top it off with his favorite cake, ‘Pineapple Upside Down Cake’.
It’s time to wind down and attach the new cauliflower recipe. Enjoy the week and
stay on track with those ‘do’ lists. Simply yours, The Covered Dish. www.thecovereddish.com
1 head of cauliflower, cut into bite-size pieces, cooked & drained
3 slices cooked and crumbled bacon
1 teaspoon white pepper
1/2 cup shredded Monterey Jack cheese
1 cup shredded Parmesan cheese
1 cup shredded Cheddar cheese
2 large eggs
1 1/2 cups half and half
1 cup Ritz cracker crumbs
2 tablespoons melted butter
1 teaspoon smoked paprika
Cook cauliflower until tender; draining well. Place 1/4 cup Ritz cracker in
Bottom of a greased 9 x 13 baking dish. Place cooked/drained cauliflower on top of the cracker crumbs. Top cauliflower with all the cheeses. Beat together eggs and half and half; pour over cheese mixture. Mix remaining 3/4 cup of Ritz cracker crumbs with melted butter and smoked paprika; spread over the top.
Bake at 350 degrees for approximately 50 minutes.
There’s lots of space to play around with this casserole. Change out the cheeses and the types of crackers used. Bring in another vegetable with the cauliflower.