Date: Wed, 15 Sep 1999 13:55:22 -0700
From: "Richard M. Swanson" (firstname.lastname@example.org)
CAULIFLOWER and KASHA BAKED with CHEESE 4 servings
Adapted from Dining with Delphina - p. 154
1 small cauliflower
1 cup buckwheat groats (Kashi)
1 tsp. Soy Sauce
2 cups boiling water
1 can fat free Cream of Mushroom soup (healthy Style), condensed
1/4 can water
2 Tbs. lemon juice
1 tsp. vegetarian Worcestershire sauce
4 ounces shredded cheddar cheese (fatfree)
Steam cauliflower after breaking into florets (about 10 min.) Run under
cold water to stop cooking. Spray a pan with PAM (or whatever) and saute
kasha for a minute or two; slowly add 2 cups boiling water and 1 tsp. Soy
Sauce. Cook over low heat, covered, until done (most of the water is
absorbed) - about 20 minutes.
Mix the mushroom soup, water, lemon juice, Worcestershire sauce and cheese.
Add cooked cauliflower and kasha. Bake uncovered at 350F for 30 minutes
until hot and bubbly.
Notes: I bake it covered at 375F for 20 minutes, then uncover for about 20
2. Use a 2-qt. casserole
3. I found a fatfree "cream of mushroom soup mix" that I make quite thick
and then I omit the water.