Title: Cauliflower Medley
Categories: Side Vegetable Southern
Yield: 8 Servings

1	lg	Cauliflower
10	oz	Brussel sprouts; frozen
9	oz	Onions, small creamed; frozn
2	tb	Margarine
2	tb	Flour, all-purpose
1	c	Milk
1/2	ts	Salt
1/4	ts	Pepper, whiet
1	ts	Worcestershire sauce
2	c	Cheese, Cheddar; shredded
2	oz	Pimiento, diced; drained
1/4	c	Breadcrumbs, seasoned

Wash cauliflower, and break into flowerets. Cook, covered, in a small amount of boiling salted water about 10 minutes or until crisp-tender; drain.

Cook brussels sprouts and onions according to individual package directions. Drain brussel sprouts.

Combine vegetables in a lightly greased 2-quart casserole, and set aside.

Melt margarine in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually stir in milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt, pepper, and Worcestershire sauce. Add cheese, stirring until melted.

Spoon sauce over vegetables, and top with pimiento and breadcrumbs. Bake at 375 degrees for 20 minutes or until bubbly.

SOURCE: Southern Living Magazine, sometime in 1980. Typos by Nancy Coleman.

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