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The following recipes were printed in the MLEC Outlet newsletter for September 2010.

Submit your recipes by email to mlec@mlecmn.net. One recipe is chosen each month. If your recipe is printed, your account will be credited $5.00. (Only MLEC members/customers are eligible.)

Cheesy Cauliflower Casserole

4 ounces saltine crackers

½ cup butter

1 large head cauliflower, steamed

1 (23 fluid ounce) can evaporated milk

1 cup mayonnaise

1 cup shredded Cheddar cheese

Preheat your oven’s broiler.

Crumble salted crackers into a small bowl and mash them with butter until soft. Place steamed cauliflower into a 9x13 inch casserole dish.

In small saucepan, combine milk and mayonnaise with wire whisk. Bring the mixture to a boil; boil for 1 minute. Remove the pan from the heat and stir in cheese until melted. Pour this sauce over the cauliflower. Crumble the butter and cracker mixture over the cheese and cauliflower.

Please the casserole into the preheated oven and broil until golden brown.

Thanks to Bob Turner of Cedar, MN, for submitting this recipe.

Praline-Apple Bread

Ingredients

1 1/2 cups chopped pecans, divided
1 (8-oz.) container sour cream
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups finely chopped, peeled Granny Smith apples (about 3/4 lb.)
1/2 cup butter
1/2 cup firmly packed light brown sugar

Preparation

1. Preheat oven to 350°. Bake 1/2 cup pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring after 4 minutes.

2. Beat sour cream and next 3 ingredients at low speed with an electric mixer 2 minutes or until blended.

3. Stir together flour and next 3 ingredients. Add to sour cream mixture, beating just until blended. Stir in apples and 1/2 cup toasted pecans. Spoon batter into a greased and floured 9- x 5-inch loaf pan. Sprinkle with remaining 1 cup chopped pecans; lightly press pecans into batter.

4. Bake at 350° for 1 hour to 1 hour and 5 minutes or until a wooden pick inserted into center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack.

5. Bring butter and brown sugar to a boil in a 1-qt. heavy saucepan over medium heat, stirring constantly; boil 1 minute. Remove from heat, and spoon over top of bread; let cool completely (about 1 hour).

Note: To freeze, cool bread completely; wrap in plastic wrap, then in aluminum foil. Freeze up to 3 months. Thaw at room temperature.

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