*** A WORD FROM THE KITCHEN ***

My mother-in-law makes this delicious cauliflower recipe
with crackers and butter and  I believe I’ve found a
recipe to top hers, this CAULIFLOWER SOUFFLE. You really
must try it if you haven’t experienced this vegetable other
than raw or boiled. 

Need to know how to carve that blaster bone-in ham this
Easter? Look below today’s recipe for Marzee’s Corner
and we’ll teach you how. Better demonstrated by video
I’m sure but hope you can follow along in text. Someday
I’ll convince the higher ups to let me do some kitchen
demo videos ;o)

Enjoy!  Marzee
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RECIPE: CAULIFLOWER SOUFFLE
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INGREDIENTS:
1 medium cauliflower, cut into florets
2 tablespoons butter
2 tablespoons all purpose flour
1 cup milk
salt & pepper
ground nutmeg
4 eggs, separated
1 cup strong cheddar cheese, grated

DIRECTIONS:
Cook cauliflower in boiling, salted water until tender,
drain well and  mash.  Melt butter in medium saucepan,
blend in flour and cook, stirring over  medium heat until
bubbly; do not let mixture brown. Meanwhile, bring milk to
a boil in another saucepan. Add hot milk to butter-flour
mixture and cook, stirring over medium heat until sauce
thickens and is smooth. Season to taste with salt, pepper
and nutmeg. Remove from heat. Lightly beat egg yolks and
stir into sauce. Stir in cheese and cauliflower until smooth.
In a large bowl, beat egg whites until stiff but not dry.
Fold cauliflower mixture gently but thoroughly into beaten
egg whites.  Pour into a buttered 2 quart souffle dish.
Bake in preheated 350F oven for 30 to 40 minutes, or till
puffed, firm and lightly browned. Serve at once.

SERVES: 4-6
Category: Vegetables

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                 MARZEE’S CORNER
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CARVING A BONE-IN HAM:

Lie the ham on its side. Cut slices parallel to the bone,
removing the cushion of meat on the underside. Or remove as
one piece and slice this at an angle against the grain.
You want to be able to sit the ham on this surface, with the
main cushion of meat accessible to carve. Sit the ham on this
newly cut flat part.

At the shank end cut a V shaped wedge between the shin bone
and the main leg bone. This lets you get your knife in. Cut
thin slices down to the bone, moving towards the butt end.
You can release these slices by inserting your knife in the
V Shaped cut you made. The knife is held parallel to the bone,
and cuts toward the butt end.

For second helpings, hold the ham on its side by the shank
bone. Cut parallel on either sides of the bone to remove the
meat and cut it against the grain.

For a half a ham, the same ideas apply. Release the bottom
cushion to make a flat surface. Cut at right angles to the
bone and turn your knife to release the slices.

(After carving, remove all remaining meat from the bones
 to make deviled ham salad, ham omelets and the like!)
          
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END OF THE DAILY RECIPE “Until we eat again!”
Copyright 2009 by NextEra Media. All rights reserved

Tags: carving ham, cauliflower, easter, souffle, vegetables

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