Cauliflower Cheese Pie

Submitted by: Linda S. Gibson

” This cauliflower cheese pie is made with a delicious potato crust. ”

Ingredients
2 cups shredded potatoes
1/4 cup grated onion
1 egg, beaten
1 teaspoon salt
1 tablespoon all-purpose flour
1 1/2 tablespoons olive oil
1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
salt and pepper to taste
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1 head cauliflower, coarsely chopped
1 1/2 cups shredded Cheddar cheese
2 eggs, beaten
1/4 cup milk
1/4 teaspoon paprika

Directions
1 Preheat oven to 400 degrees F (200 degrees C). Grease a shallow 9 inch
baking dish or pie pan.

2 To make crust: Use a cheese cloth to squeeze extra liquid from the grated potatoes.
In a medium size mixing bowl, combine potato, onion, egg, salt and flour.
Transfer the mixture to the prepared pie pan, and pat it down with a rubber
spatula or your fingertips. Bake for 30 minutes. Brush the crust with oil, and bake
for another 10 minutes. Remove crust from oven, and reduce the oven’s temperature
to 350 degrees F (175 degrees C).

3 To make the filling: In a large frying pan over a high heat, heat the oil until hot.
Reduce the temperature to medium and saute onion, garlic, thyme, salt, pepper and
paprika in the hot oil; cook for 8 to 10 minutes. Stir the cauliflower into the pan
and cook for 15 minutes.

4 Spread 1/2 of the cheese onto the potato crust. Spoon the vegetables on top of the
cheese. Sprinkle the remaining cheese over the sauteed vegetables. Beat the milk
and eggs together in a small bowl, and then pour over the vegetables and cheese.
Sprinkle paprika over the mixture.

5 Bake for 35 to 40 minutes, or until the custard is set and the top of the pie
is slightly browned.

Makes 4 servings

Nutrition at a glance
Servings Per Recipe: 4
amount per serving
Calories 431
Protein 21g
Total Fat 27g
Sodium 949mg
Cholesterol 205mg
Carbohydrates 29g
Fiber 6g

Chili Squares

Serving Size: 12

Categories: Casseroles Cheese Low-Fat/Low-Cal Favorites

2 eggs
6 egg whites
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1 cup nonfat cottage cheese
1/4 cup lowfat cheddar cheese grated
1/4 cup mozzarella cheese grated
4 ounces green chile chopped, drained (small can)
1/2 teaspoon tabasco sauce

– In a small bowl, beat eggs lightly; add flour and baking powder.
– Combine remaining ingred in a separate bowl.
– Mix in egg mix.
– Pour into an 8-inch square pan coated w/ cooking spray.
– Bake at 400F for 15 min. Reduce heat to 350F and bake for 35 min more.
– Cut into 12 squares and serve warm or cold.

Cheese Flan

1 T butter
1-1/2 C whipping cream
1 C grated cheese: Swiss, Gruyere, Parmesan or cheddar
2 tsp finely chopped onion or onion flakes
1/4 tsp salt
1/4 tsp paprika (optional)
4 eggs

1. Preheat oven to 325 degrees. Butter a pie dish with a little
butter, oil or pan spray.

2. Pour the cream into a sauce pan and heat until scalded (little
bubbles form around the edges). Reduce the heat to low and stir
in the cheese. When the chese is melted, stir in the onion, salt,
and paprika.

3. Remove the pan from the heat and let cool briefly. Beat each
egg into the mixture separately, beating until thoroughly mixed
after each addition.

4. Pour the mixture into the prepared pan and bake for about 45
minutes in the preheated oven. The custard should be set and
firm.

Cheese Taco Shells

Hi everyone, I came up with a great idea one day when I was making everyone
tacos and I was just having the filling……

take shredded cheddar cheese, put a small pile in a hot non-stick
pan. Kinda spread it out a little. Let it fry up until melted and sides are a
bit crispy. Turn over and fry until crisp. Take out and bend slightly to
create a taco shape. Let harden. Fill like you would a regualr taco. I
have used this to make a taco salad shell and a tostada shell. My family was
so jealous of me while I was munching away on my cheddar cheese shell with all
my mmmmmmmms, yummms and crunch crunch crunching