Birth Announcement

WORLAND Danny and Jennifer Lamb of Worland wish to announce the birth of their daughter, Georgia Christine Lamb on Nov. 18, 2014.
Georgia weighed 8 lb. 15 oz. and measured 19 inches long. She joins big sister, Irelyn, age 2.
Maternal grandparents are Len and Chris Margalis of Mesa, Arizona, and Mark Bollack of Worland.
Paternal grandparents are John and Becky Lamb of Worland.
Maternal great-grandmother is Theresa Bollack of Worland.
Paternal great-grandparents are Jim and Margie Fassler of Worland.

Continued in today's issue of the DAILY NEWS. Subscribe here

Northern Wyoming Daily News

Local Flavor

By Susan Lockhart

Happy Thanksgiving!
Im sure you already have your holiday meal well in hand, but were going to continue sharing some side dish recipes this week.
Today we have cauliflower.
Mashed Cauliflower
1 small head of cauliflower, chopped up into small pieces
4 tablespoon cream cheese
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon minced garlic
2 tablespoon Parmesan cheese
1 teaspoon paprika
1/2 cup shredded cheddar
Take the chopped up cauliflower and boil it until tender, about 8-10 minutes.
In a mixer combine cream cheese, milk, salt, pepper, garlic and Parmesan cheese. Add cauliflower; blend until pretty smooth. Pour into a 9x9 baking dish sprayed with nonstick cooking spray. Sprinkle paprika and cheddar on top. Bake at 350 for 20 minutes.
Chinese Cauliflower in Cream Sauce
2 cups cauliflower florets
3 green onions
2 tablespoon peanut oil
1 clove garlic, smashed
1 teaspoon salt
1 teaspoon sugar
1/4 cup finely diced celery
1/2 cup canned straw mushrooms
Shrimp or crab meat (optional)
cornstarch paste
2/3 cup chicken stock
1 teaspoon dry sherry
1/4 cup milk
1/2 teaspoon peanut oil
Wash cauliflower, and cut into small florets. Slice green onions into 1/4-inch pieces. Mix stock and sherry together in small .
In wok, heat first oil to medium hot; add garlic and stir for about 30 seconds. Remove garlic before it begins to brown. Turn heat to high; add cauliflower. Stir-fry for about 1 minute. Add onion, salt and sugar; stir- fry 30 seconds. Stir in celery and mushrooms. If desired, add shrimp or crab meat. Mix together stock and sherry and add to cauliflower mixture; bring to boil. Cover and simmer 4 minutes. Remove lid; thicken with cornstarch. Sauce should be very heavy, so that when milk is added, it will thin slightly, but still have body. Bring sauce back to boil; slowly add milk while stirring. Add remaining peanut oil for a final glaze.

Dilly Cauliflower
4 cups fresh cauliflower pieces
1/2 teaspoon dry dill
1/3 cup vegetable oil
Pinch ground white pepper
2 tablespoons cider vinegar
Steam the cauliflower until crisp-tender. Combine with the remaining ingredients in a jar with a tight fitting lid; shake until well mixed. Pour over cauliflower; stir to coat. Let stand at room temperature for 1 hour; refrigerate until ready to serve.

Whole Roasted Cauliflower
1 tablespoon vegetable oil
1 head cauliflower
11/2 cups plain Greek yogurt
1 lime, zested and juiced
2 tablespoons chile powder
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon curry powder
2 teaspoons sea salt
1 teaspoon black pepper
Preheat the oven to 400 and lightly grease a small baking sheet with vegetable oil. Set aside.
Trim the base of the cauliflower and remove any green leaves and the woody stem.
In a medium bowl, combine yogurt, lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.
Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)
Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.
Let the cauliflower cool for 10 minutes before cutting it into wedges and serving.

Spicy Cauliflower
1/4 cup oil
1 onion, chopped
2 potatoes, cubed
1 teaspoon cayenne
1/4 cup lemon juice
1 teaspoon salt
1/4 teaspoon turmeric
1 cauliflower, cut into floret
1 green chili, seeded, sliced
1 dry red chili, seeded, crush
Heat oil in large pot over medium low heat. Add onion and brown slightly, stirring. Stir in potatoes and cook until they begin to brown. Stir frequently. Add cayenne, lemon, salt and turmeric. Cook for 2 to 3 minutes. Add cauliflower and chilies; stir well. Add about 1/4 cup water. Continue to cook till the vegetables are tender, adding more water if necessary.

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