| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
6 |
servings |
INGREDIENTS
| 1/2 |
c |
Butter or Margarine |
| 1/3 |
c |
All-purpose Flour |
|
|
Salt & Black Pepper |
| 3 |
c |
Whole Milk |
| 1/4 |
ts |
Dry Mustard |
| 1/2 |
ts |
Worcestershire Sauce |
| 1 |
c |
Cheddar cheese; grated |
| 1 |
pk |
(20-oz.) frozen Broccoli |
| 6 |
lg |
Slices leftover Turkey |
| 2 |
|
Egg Yolks; beaten |
| 6 |
|
Tomato slices; thick cut |
INSTRUCTIONS
Pre-heat oven to 375-F degrees and lightly butter a 9- inch by 13-inch
glass baking dish; set aside.
Melt the butter or margarine in a saucepan over moderate heat. Sprinkle in
the flour, about 3/4 teaspoon of salt, and 1/4 teaspoon of black pepper;
stir until bubbling.
Remove the mixture from the heat and add the milk all at once. Stir in the
dry mustard and Worcestershire sauce and blend well.
Return the mixture to moderate heat and cook until thick and smooth,
stirring constantly. Remove the sauce from the heat and stir in about
three-quarters cup of the grated cheddar cheese.
Meanwhile, prepare the frozen broccoli as directed on the manufacturer's
packaging. Drain, and place the vegetable pieces in an even layer at the
bottom of the prepared baking dish. Sprinkle on a bit of salt and pepper
for seasoning. Add a single layer of turkey slices over the top of the
broccoli.
Beat the egg yolks into the cheese sauce, and pour the mixture over the top
of the turkey slices. Place the tomato slices on top of the sauce and
sprinkle the remaining one-quarter cup of grated cheddar cheese over all.
Bake for about 20 to 25 minutes, or until bubbling and heated through.
Switch the oven setting to broil, and lightly brown the top of the dish.
Watch closely so the top does not burn. Serve warm.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Nov 24, 1999, converted by MM_Buster
v2.0l.
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