1 med. head cauliflower (1 1/2 lbs)
1 can (11oz) condensed Cheddar Cheese soup
3/4 soup can water
1 t. prepared mustard
   Discard only toughest leaves from cauliflower. Rinse head well, cut in quarters. Cut quarters crosswise in 1/2 inch thick slices (cutting a few slits in each section's core to make cooking quicker). In large skilet, combine soup, water, mustard. Cook and stir until smooth and misture boils. Add cauliflower, cover and simmer 15-20 minutes or until cauliflower is tender but still holds shape. Serves 4.
  Microwave: combine all ingredients in 3 qt. casserole dish. Cover and cook on high, stirring once, 16 to 18 minutes or until almost tender. Let stand 5 minutes before serving.

 

Sweet Potatoes: Mash with cloves, cinnamon, and grated orange peel

Asparagus: Stir-fry with ginger and sesame seeds

Frozen Potato Puffs (Tater-Tots): Season with instant minced onion and oregano

Baked Beans: Add cinnimon and ginger

Corn on the cob: While boiling, add a pinch of sugar to bring out the corns natural sweetness.

 

Pasta Salad
1/2 cup mayo
1/2 cup ranch dressing
2 cups (6oz) corkscrew noodles, cooked, drained
1 cup broccoli flowerettes, partially cooked
1/2 cup each green pepper and chopped tomato
1/4 cup onion slices
  Combine dressings, mix well. Add remaining ingredients, mix lightly. Refrigerate until ready to serve.

 

Antipasto Pasta Salad
3 1/2  (8 oz) cups uncooked rotini pasta
1 1/4 cup (1/2 lb) cubed salami
1 1/4 cup (1/2 lb) cubed provolone cheese
1 1/2 cup cherry tomatoes halved
3/4 cup pitted black olives
3/4 cup green pepper strips
1 jar (2oz) sliced pimiento, drained
1 cup (8 oz) Italian salad dressing
   Cook pasta according to package directions, drain. Rinse with cold water to cook quickly. In large bowl, toss cooled pasta with remaining ingredients until well blended. Cover, refrigerate, stirring occasssionally.