MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cauliflower Steaks w/Gorgonzola Sauce
Categories: Vegetables, Herbs, Cheese, Dairy
Yield: 2 servings

1 lg Head cauliflower
2 tb Avocado or canola oil
1/2 ts Sea salt
1/2 ts Sweet paprika
1/2 ts Garlic powder
1/4 ts Coarse ground pepper
1/4 ts Ground mustard
1/4 ts Onion powder
2 ts Minced fresh parsley

MMMMM----------------------GORGONZOLA SAUCE---------------------------
1/2 c Heavy whipping cream
1 ts Cornstarch
2 ts Extra virgin olive oil
2 ts Unsalted butter
1 ts Minced garlic
1/2 c Half & Half cream
4 oz Crumbled Gorgonzola cheese
1/4 ts (ea) sea salt & white
- pepper

Set oven @ 450oF/232oC.

Cut cauliflower through the core into two 1-in.-thick
steaks. reserve remaining cauliflower for future use.
Brush both sides of cauliflower slices with oil; place
onto a foil-lined baking sheet.

In a small bowl, combine salt, sweet paprika, garlic
powder, pepper, mustard and onion powder; sprinkle over
cauliflower. Bake for 15 minutes. Flip; bake until
browned, 10-15 minutes longer.

Meanwhile, in a small bowl, combine heavy cream and
cornstarch; whisk until smooth, set aside.

In a small saucepan, heat oil and butter over medium
heat. Add garlic, cook until fragrant, about one minute.
Add heavy cream mixture and half-and-half. Cook until
slightly thickened, 3-5 minutes, stirring occasionally.
Reduce heat to low, add Gorgonzola, salt and pepper;
stir until smooth.

Serve cauliflower with sauce, garnish with parsley.

Carrie Dault, Harriman, Tennessee

Makes: 2 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Old-Fashioned Dutch Oven Pot Roast
Categories: Beef, Vegetables
Yield: 8 servings

3 lb Boneless beef chuck roast
6 tb A-P flour; divided
6 tb Butter; divided
3 c Water
2 ts Beef bouillon granules
1 md Onion; quartered
1 Celery rib; cut into pieces
1 ts Salt
1/2 ts Pepper
4 Carrots; cut in 2" pieces

Sprinkle the roast with 1 tablespoon flour. In a Dutch
oven, brown the roast on all sides in half of the
butter. Add the water, bouillon, onion, celery, salt and
pepper; bring to a boil. Reduce heat, cover and simmer
for 1 hour.

Add carrots; cover and simmer 45-60 minutes longer or
until meat is tender. Remove meat and carrots to a
serving platter and keep warm. Strain cooking juices;
set aside.

In the same Dutch oven, melt remaining butter. Stir in
remaining flour; cook and stir until bubbly. Add 2 cups
of the cooking juices and blend until smooth. Cook and
stir until thickened; add additional cooking juices
until gravy has desired consistency.

Adeline Piscitelli, Sayreville, New Jersey

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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