WHAT'S COOKIN'?

Cauliflower Cheese Soup

1 1/2 cups water

2 cups cauliflower, chopped

2 cups cubed potatoes

1 cup finely chopped celery

1 cup diced carrots

1/2 cup chopped onion

1/2 cup butter

1/2 cup all-purpose flour

6 cups milk

Salt and pepper to taste

1/2 pound shredded Cheddar cheese

In a large saucepan, combine water, cauliflower, potatoes, celery, carrots and onion. Boil for 5 to 10 minutes, or until tender. Set aside.

Melt butter in separate saucepan over medium heat. Stir in flour, and cook for 2 minutes. Remove from heat, and gradually stir in milk. Return to heat, and cook until thickened.

Stir in vegetables with cooking liquid, and season with salt and pepper. Stir in cheese until melted, and remove from heat. Makes 8 servings.

Spinach Spoon Bread

1/2-1 cup butter, melted

1 (10 oz.) package frozen chopped spinach, thawed and squeeze dry

6 green onions, sliced

1 red bell pepper, seeded and diced

1 (5 1/2 oz.) box cornbread mix

4 eggs, lightly beaten

1 cup cottage cheese

1 1/4 tsp. seasoning salt

Combine all ingredients in large bowl, mix well.

Pour batter into oiled, preheated slow cooker.

Cook, covered but with lid slightly ajar to allow excess moisture to escape, on high 1 3/4 to 2 hours or on low 3 to 4 hours or until edges are golden and knife inserted in center of bread comes out clean.

Serve bread spooned from slow cooker, or loosen edges and bottom with knife and invert onto plate. Cut into wedges to serve. Makes 8 servings.

Tip: Save and freeze onion skins and celery tops for use in soups. — Pam Griffin