Cook up cauliflower under tender. Melt butter in other saucepan Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil, cook and stir for 2 min or until smooth. Remove from heat. Drain the cauliflower. Add peas, mushrooms, 1 c. of cheese and cauliflower. To milk mixture stirring gently. Transfer to 2 ½ baking dish. Sprinkle with remaining cheese. Cover and bake at 350 for 15 min. Uncover bake 10 min. longer or until heated through.

EGGNOG JELLO SALAD
1 t. unflavored gelatin
1/4 c. water
1 can (16 oz.) sliced pears
2 pkgs. 3 oz each lemon jello
1 c. (8oz.) sour cream
3/4 c. eggnog
1 can (11oz) mandarin oranges, drained

In a small bowl, combine gelatin and water; set aside. Drain pears, reserving juice and set pears aside. Add enough water to the juice to make 2 cups. Pour into a saucepan and bring to a boil. After you remove the saucepan, stir in the gelatin mixture and lemon jello until completely dissolved. Cool for about 15 minutes. Stir in sour cream and eggnog until well blended. Chill until partially set. Cut the oranges and pears into chunks and add to the eggnog mixture. Pour into a 6 cup mold or an 8 x 8 dish. Put cherries as garnish. Yield: 10-12 servings.