---------- Recipe via Meal-Master (tm) v8.02
  Categories: Main dish, Seafood
       Yield: 8 servings
       1    Small cauliflower
       1 pt Thick Bechamel sauce
       1    Teacup double cream
     1/2 lb Peeled prawns
     1/4 lb Caerphilly cheese
       1 ts Garlic salt
       1 tb Tomato ketchup
       1 ts Celery salt
       1 ts Ground bay leaf
       1 ts Turmeric
       1 ts Mustard powder
   Cook small cauflower untill the florettes are soft,
   but still firm. Break the florettes and put a
   desertspoonful into individual hors a'ceuvres dishes
   or an oven proof dish.  Keep hot. Make a pint of
   Bechamel sauce using Welsh butter to Panada
   consistency. Add to sauce the cream, tomato ketchup,
   garlic salt, celery salt, ground bay leaf, tumeric,
   mustard powder and a little freshly ground pepper.
   Beat the sauce well, add the peeled prawns and
   caerphilly cheese (crumbled) and heat gently.  Do not
   boil. Pour the mixture over the cauliflower and grill
   until golden brown. pipe creamed potatoes around the
   individual portions. Mrs. M Neal, Plas Fron Deg,
   Church Walks, Llanduduno.