| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Swiss | 4 | Servings | |
INGREDIENTS
| 3 1/2 | c | Skim milk |
| 1/2 | c | Skim evaporated milk |
| 1 1/2 | tb | Cornstarch |
| 1/4 | ts | Pepper |
| 2 1/2 | ts | Chicken bouillon |
| 1 | ds | Hot sauce |
| 1/4 | ts | Dry mustard |
| 1 | c | Shredded Swiss cheese; divided |
| 1 | pk | Frozen; (10 oz.) chopped broccoli, thawed and drained |
| 1/4 | ts | Imitation butter flavoring |
| Chopped chives (optional) | ||
| Carrot curls (optional) |
INSTRUCTIONS
Combine skim milk, evaporated milk, cornstarch, pepper, bouillon, hot sauce and mustard in large saucepan; stir well. Cook over medium heat, stirring constantly until smooth and thickened. Add 1/2 cup cheese, stir until cheese melts. Add broccoli and butter flavoring, cook until thoroughly heated. Ladle into 4 bowl and sprinkle with remaining cheese. Garnish with chives and carrots if desired. Posted to recipelu-digest Volume 01 Number 285 by "Diane Geary" <diane@keyway.net> on Nov 22, 1997
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