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CHEESE BROWN CAULIFLOWER Jeannie Macaulay
1 medium head cauliflower 1/4 tsp. salt
4c. mayonnaise 1/2 c. grated Cheddar cheese

1 Tbsp. prepared mustard

Trim outer leaves from cauliflower and cook whole in boiling
salted water until tender but still firm. Put in shallow baking
dish. Combine mayonnaise mustard and salt; mix well and
spoon over cauliflower head. Sprinkle cheese on top.

Bake in hot oven at 400 degrees for 10-15 minutes or until
golden brown. Makes 6 serving.

SPINACH AND ALFALFA SALAD Joanie Fletcher
10 oz. bag fresh spinach 4 Tbsp. salad oil

10 fresh mushrooms, sliced 1 Tbsp. wine vinegar

1c. alfalfa sprouts salt & pepper

1/2 tsp. Dijon mustard

Wash spinach and remove stems. Dry well. Remove stems
from mushrooms and keep for soup. Slice mushrooms and place
in a ceramic or glass bowl with spinach and sprouts. Combine
remaining ingredients in a small jar and shake vigorously. Just
before serving, toss vegetables in vinaigret'te and serve on
individual salad plates. Serves 8.

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-1l1- Cranbrook, B.C,