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 ~~~Au Gratin's~~~

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PostSubject: ~~~Au Gratin's~~~   Mon Nov 10, 2008 10:17 pm

Artichoke Hearts Au Gratin




8 Artichoke hearts, fresh or canned, drained

8 oz fresh sliced mushrooms

1 tbsp butter or margarine

1 tbsp finely chopped yellow onion

2 tbsp all purpose flour

1 cup half and half

Dash salt and pepper

Dash Paprika

1/2 cup shredded Cheddar cheese or similar cheese

2 tbsp grated Parmesan cheese



Prepare fresh artichokes

Steam for about 25 minutes in lightly salted water

if artichokes are very large, cooking time will be longer

Drain well

Remove outer leaves

Place hearts in a lightly greased ovenproof casserole or plate



In a skillet, sauté mushrooms in butter until most of the liquid has evaporated

Add onion

Sauté until soft



Add flour

Blend well

Add half and half, a little at a time, stirring constantly until smooth and thickened



Season to taste with salt, pepper and paprika

Cook for 3 to 4 minutes



Pour sauce over artichoke hearts

Sprinkle with cheeses



Broil or bake at 450 for about 10 minutes until artichokes, are heated through and cheese has melted to a golden brown

Serve
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PostSubject: Re: ~~~Au Gratin's~~~   Mon Nov 10, 2008 10:17 pm

Celery Au Gratin




6 tbsp butter or margarine

1 tsp salt

1/2 tsp freshly ground black pepper

1 large bunch of celery, trimmed and cut into 1 inch thick slices

3/4 cup grated Gruyere cheese

Freshly ground black pepper

1/2 cup bread crumbs

2 tbsp butter or margarine, melted



In large skillet, melt 6 tbsp butter or margarine with salt and pepper

Add the celery and turn until well coated

Cook covered, tossing from time to time until just tender

Butter well a 1 quart baking dish

Transfer celery to dish and cover with the grated cheese and another grind of pepper

Toss bread crumbs in about 2 tbsp melted butter or margarine

Sprinkle over all

Bake at 375 until cheese melts and the crumbs are browned

Serves 4 to 6
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PostSubject: Re: ~~~Au Gratin's~~~   Mon Nov 10, 2008 10:17 pm

Easy Cauliflower and Broccoli Au Gratin

1 lb large cauliflower florets

1 lb large broccoli florets

½ cup water

4 oz (1 ½ of 8oz pkg) cream cheese, cubed

¼ cup milk

½ cup sharp cheddar cheese

10 Ritz crackers, crushed

3 tbsp grated parmesan cheese



Place cauliflower and broccoli in 2 quart microwaveable dish, add water, cover

Microwave on high 8 to 10 minutes or until vegetables are tender

Drain

Set aside

Microwave cream cheese and milk in 2 cup microwaveable measuring cup or medium bowl 1 minute or until cream cheese is melted and mixture is well blended when stirred

Add sour cream, mix well

Pour over vegetables, sprinkle with cheddar cheese

Microwave 2 minutes or until cheese is melted



Mix cracker crumbs and parmesan cheese

Sprinkle over vegetablesMakes 10 servings, about ¾ cup each
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PostSubject: Re: ~~~Au Gratin's~~~   Mon Nov 10, 2008 10:18 pm

Mushroom-Parsnip Au Gratin




10 oz fresh mushrooms

2 tbsp butter or margarine

3 tbsp all purpose flour

1-1/2 cups vegetable bouillon

1/3 cup whipping cream or half and half

Dash of salt

4 tbsp grated Parmesan or other cheese



4 medium Parsnips

Water

Salt



Rinse and peel parsnips

Cut into slices or chunks

Cook in lightly salted water for about 10 minutes

Drain



Place parsnips on a lightly greased ovenproof plate



Clean mushrooms

Slice thinly

In a saucepan, sauté mushrooms in butter until lightly browned and most of the liquid has evaporated

Sprinkle with flour

Stir to combine

Add bouillon and cream or half and half, stirring constantly, until smooth and thick

Season to taste with a little salt, if needed

Bouillon itself usually contains enough salt



Pour mushroom sauce over parsnips

Sprinkle with grated cheese



Broil or bake at 425 for about 10 minutes until cheese has melted and gratin has a nice brown color

Serve immediately



You can add Crabmeat or shrimp for extra flavor
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~~~Au Gratin's~~~
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