Puree of Cauliflower
Easy to prepare and so very delicious...

1 head (1 3/4 lb.) cauliflower, stem and tough stalks trimmed, florets roughly chopped 1 cup water or chicken stock, canned or homemade
2-4 Tbls. sour cream
2-4 Tbls. butter
Salt and freshly ground pepper

Using a medium saucepan with a lid, place cauliflower in stock or water and bring to a boil. Reduce heat to a simmer, cook until cauliflower is fork tender, about 10-12 minutes.

Using a slotted spoon, transfer cauliflower to the bowl of a food processor. Process until smooth, adding 1-2 tablespoons cooking liquid, 15 to 20 seconds. Add butter and process briefly another 3-5 seconds; add sour cream and process another 3-5 seconds. Season generously with salt and pepper. Serve immediately. Serves 4.

2 cups 1-in. chunks fresh pineapple or one 20-oz. can pineapple chunks, drained
2 cups sliced fresh strawberries
2 cups fresh or frozen blueberries, thawed
2 cups seedless green grapes
1 small instant banana cream pudding mix
1 1/4 cups milk
1/2 cup dairy sour cream
1 8-oz. can crushed pineapple
Sliced fresh strawberries and/or blueberries

In a 2-quart trifle bowl or clear glass bowl, layer the pineapple, the 2 cups strawberries, the 2 cups blueberries and the grapes.

In a medium bowl, whisk together the dry pudding mix, milk and sour cream. Stir in crushed pineapple. Pour over the layered fruit. Cover and chill for at least 2 hours or up to 8 hours. To serve, garnish with additional strawberries and blueberries. Makes 10 to 12 servings.

1 whole chicken (3-4 lbs.) cut in eight serving pieces
1/2 qt. Buttermilk
1 cup unbleached all-purpose flour
1 Tbls. salt
1 Tbls. freshly ground black pepper
Corn oil for frying

Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight. Preheat the oven to 350°.

Combine the flour, salt and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of one inch and heat to 360° on a candy thermometer.

Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360° before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot. Makes 3-4 servings. .