| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Appetizers, Vegetables, Salads, Microwave |
3 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Fresh broccoli, washed, split and cut into 2-inch pieces or |
| 10 |
oz |
Pk frozen broccoli spears |
| 2 |
tb |
Butter or margarine |
| 1 |
c |
Sliced fresh mushrooms or |
| 4 |
oz |
Can sliced mushrooms, drained |
| 1 |
ts |
Grated onion |
| 2 |
tb |
Flour |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1 |
c |
Milk |
| 1 |
c |
Grated sharp Cheddar cheese |
|
|
Paprika |
INSTRUCTIONS
1. Heat fresh broccoli in a deep, 2 1/2-quart, heat-resistant, non-metallic
casserole, covered, in Microwave Oven 8 to 9 minutes. (Note: If frozen
broccoli spears are used, defrost and place in a shallow, 9-inch,
heat-resistant, non-metallic baking dish.) 2. In a small, heat-resistant,
non-metallic bowl, combine butter, mushrooms and onion. Heat, uncovered, in
Microwave Oven 3 minutes. Stir occasionally. 3. Blend flour and seasonings
into butter-mushroom mixture. Heat, uncovered, in Microwave Oven 3 minutes,
stirring after 1 1/2 minutes. 4. Gradually add milk, stirring until mixture
is smooth. Heat, uncovered, in Microwave Oven 3 minutes. Stir every minute.
5. Pour hot mushroom sauce over cooked broccoli. Sprinkle with 1 cup cheese
and paprika. Heat, uncovered, 4 to 5 minutes or until cheese is melted.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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