| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Sauces, And, Condiments | 2 | Servings |
INGREDIENTS
| 10 | oz | Chopped broccoli — cooked |
| And drained | ||
| 1 1/4 | c | Medium-light white sauce |
| 1/4 | cn | Shredded cheddar cheese |
| 1 | ts | Angostura bitters |
| 1/2 | ts | Freshly ground nutmeg |
| Salt and pepper | ||
| 1/3 | c | Buttered crumbs |
INSTRUCTIONS
From: PatH <phannema@wizard.ucr.edu> Date: Tue, 21 May 1996 15:50:40 -0700 (PDT) Prepare a medium-light white sauce (start with 1 1/4 cup milk, 1 scant teaspoon cornstarch, etc.). Stir in the cheese and let the heat of the sauce melt it. Add bitters, nutmeg, salt and pepper. Place cooked broccoli in a 1 to 1-1/2 qt casserole. Pour sauce over top to cover and coat broccoli. Top with buttered crumbs (1/3 cup seasoned (Italian) bread crumbs, 1 Tablespoon softened butter). Bake 350 degrees F for about 20 minutes until bubbly. Romanoff Variation - Add 1 tablespoon sour cream to the cheese sauce and substitute Worchestershire sauce for the bitters. Omit crumbs and toss with chopped, fresh parsley. Recipe By : Angostura Bitters Recipe Booklet Posted to Master Cook Recipes List, Digest #93
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