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| 1 mittel | Cauliflower head |
| 2 Esslöffel | Butter (or marg.); melted |
| 2 Esslöffel | all-purpose flour |
| 1 1/2 Tasse | milk |
| 1/2 Teelöffel | salt |
| 1/4 Teelöffel | white pepper |
| 1 Tasse | parmesan grated |
| 1 Tasse | swiss cheese shredded |
| 1/2 Tasse | Ham; cooked, chopped |
| 1/2 Tasse | bread crumbs |
| 1/4 Tasse | Butter (or marg.); melted |
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Wash cauliflower, and break into flowerets. Cook, covered, in a small amount of boiling salted water about 10 minutes or until done; drain. Place in a 2-quart casserole; keep warm.
Combine 2 tablespoons butter and flour; cook over low heat until bubbly. Gradually add milk; cook, stirring constantly, until smooth and thickened. Season with salt and pepper. Add cheese, stirring until melted; add ham. Spoon sauce over cauliflower.
Saute breadcrumbs in 1/4 cup butter until golden; spoon over sauce.
you by Nancy Coleman.
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