My 11 year old son, Devin, came up with this and it was absolutely deliscious!
1 pkg egg noodles
1 C mozzarella cheese
1C Velveeta cheese
1 pkg vegetables Normandy (broccoli, cauliflower and carrots)
salt to taste
pepper to taste
garlic to taste
1 can mushrooms
4 tbs oil
4 pork cutlets
Cube pork cutlets and season with salt, pepper and garlic. Fry in oil until golden brown. Boil noodles until done. Mix noodles, meat, cheeses, and mushrooms together.
Showing posts with label cauliflower. Show all posts
Showing posts with label cauliflower. Show all posts
Saturday, October 15, 2011
Vegetables Normandy with Swiss Bechemel Sauce
2 Cups broccoli flowerettes
2 Cups cauliflower flowerettes
2 Cups carrots sliced
8 oz shredded swiss cheese
2 tablespoons parmesan cheese
2 Cups milk
2 tablespoons cornstarch
2 tablespoons butter
salt to taste
pepper to taste
Boil or steam vegetables to preferred tenderness. In a saucepan melt butter, add cornstarch and mix well before adding the milk. Add milk slowly. (This process is the same as making most any type of gravy.) Stir until sauce begins to thicken. Remove from heat and add shredded swiss, parmesan cheese, salt and pepper. Mix vegetables with sauce until all are covered well.
This is another of our family's holiday favorites.
2 Cups cauliflower flowerettes
2 Cups carrots sliced
8 oz shredded swiss cheese
2 tablespoons parmesan cheese
2 Cups milk
2 tablespoons cornstarch
2 tablespoons butter
salt to taste
pepper to taste
Boil or steam vegetables to preferred tenderness. In a saucepan melt butter, add cornstarch and mix well before adding the milk. Add milk slowly. (This process is the same as making most any type of gravy.) Stir until sauce begins to thicken. Remove from heat and add shredded swiss, parmesan cheese, salt and pepper. Mix vegetables with sauce until all are covered well.
This is another of our family's holiday favorites.
Subscribe to:
Posts (Atom)