| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Swiss |
|
10 |
Servings |
INGREDIENTS
|
|
Butter or margarine |
| 1/4 |
c |
All purpose flour |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Cayenne pepper |
| 1 1/4 |
c |
Milk |
| 4 |
oz |
Swiss cheese; shredded |
| 10 |
oz |
Frozen chopped broccoli; thawed/drained |
| 1/2 |
lb |
Phyllo strudel leaves; (about) |
| 1/4 |
c |
Dried bread crumbs |
INSTRUCTIONS
About 1 1/2 hours before serving or day ahead:
1. In 2-quart saucepan over low heat, melt 4 tablespoons butter or
margarine; stir in flour, salt, and cayenne pepper until blended. Gradually
stir milk into mixture; cook, stirring until thickened and smooth. Stir in
cheese and broccoli; cook until cheese is melted, stirring constantly.
Remove from heat.
2. In small saucepan, melt 4 tablespoons butter.
3. On waxed paper, overlap a few sheets of phyllo to make a 20" by 12"
rectangle, brushing each sheet of phyllo with some melted butter or
margarine. Sprinkle with 1 tablespoon bread crumbs. Continue layering,
brushing each sheet of phyllo with some butter or margarine and sprinkling
every other layer with 1 tablespoon bread crumbs.
4. Preheat oven to 375°F. Starting along a long side of phyllo, evenly
spoon broccoli mixture to cover about half of rectangle. From
broccoli-mixture side, roll phyllo, jelly-roll fashion.
5. Place roll, seam side down, diagonally on large cookie sheet; brush with
remaining melted butter or margarine. Bake 30 minutes or until golden. For
easier slicing, cool strudel about 30 minutes on cookie sheets on wire
rack.
6. To serve, cut strudel into 1-inch thick slices. Serve warm. Or, to serve
later, cool strudel completely on wire rack; wrap in foil; refrigerate.
Just before serving, unwrap strudel and place on cookie sheet; reheat in
375° oven
15 minutes or until warm.
Makes 10 first-course servings
Recipe by: Good Housekeeping
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Mar 4,
1998
A Message from our Provider:
“Jesus: He’s holding your atoms together”