| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Newspaper |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Broccoli florets; fresh |
| 2 |
c |
Water |
| 3/4 |
ts |
Salt |
| 1/2 |
c |
Cornstarch; mixed with |
| 1 |
c |
Water; cold |
| 1 |
pt |
Half and half |
| 1 |
lb |
Velveeta; cubed |
| 1/2 |
ts |
Pepper |
INSTRUCTIONS
Steam broccoli until tender. Place half and half in top of a double boiler.
Add cheese, salt & pepper. Heat until cheese is melted. Add broccoli. Mix
cornstarch & water in a small bowl. Stir into cheese mixture in double
boiler &heat over simmering water until soup thickens.
Nut. Analysis per serving:
321 calories, 21 grams fat, 59 milligrams cholesterol, 17 grams protein,
945 milligrams sodium, 60 percent of calories from fat.
Recipe by: Black Eyed Pea's Restraunt
Posted to MC-Recipe Digest V1 #1004 by "Christopher E. Eaves"
<cea260@airmail.net> on Jan 11, 1998
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