Cheesy Cauliflower And Celery

• 3 c. bias-sliced celery, cut in 1/2-inch pieces
• 1/2 c. water
• 2 tsp. instant chicken bouillon granules
• 1 large head cauliflower
• 1/4 c. butter or margarine
• 1/4 c. all-purpose flour
• 1 1/2 c. milk
• 1 tsp. lemon juice
• 1 c. shredded Brick or Monterey Jack cheese (4 oz.)
• 2 Tbsp. chopped pecans
• 2 Tbsp. rolled oats
• 2 Tbsp. wheat germ
• 1 Tbsp. sunflower nuts
• 2 tsp. butter or margarine, melted

1. Cook celery in water and chicken bouillon granules 4 to 5 minutes or until tender.
2. Place cauliflower in same pan.
3. Cook, covered, 15 minutes or until crisp-tender.
4. Drain, reserving the cooking liquid.
5. In a small saucepan, melt 1/4 cup butter or margarine; blend in flour.
6. Add reserved cooking liquid and milk all at once.
7. Cook and stir until bubbly.
8. Stir in lemon juice. Gradually add cheese; stir until melted.
9. Combine pecans, oats, wheat germ, sunflower nuts and remaining butter.
10. Arrange celery and cauliflower in a 10 x 6 x 2-inch baking dish.
11. Prepare cheese sauce and nut mixture.
12. Pour all the sauce over vegetables.
13. Bake in a 325u0b0 oven for 30 minutes.
14. Sprinkle nut mixture over.
15. Bake, uncovered, 15 minutes more.

celery, water, instant chicken, head cauliflower, butter, allpurpose, milk, lemon juice, cheese, pecans, rolled oats, germ, sunflower nuts, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=379970 (may not work)