| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Meats |
|
Vegetables, Soups |
6 |
Servings |
INGREDIENTS
| 1 |
md |
Sweet onion, chopped |
| 2 |
tb |
Butter or margarine |
| 2 |
pk |
(8 ounces each) cream cheese, cubed |
| 2 |
c |
Milk |
| 2 |
|
Chicken bullion cubes |
| 1 1/2 |
c |
Boiling water |
| 1 |
pk |
Frozen chopped broccoli (10 ounces) cooked and drained |
| 1 |
ts |
Lemon juice |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
Saute onion in butter until tender. Add cream cheese and milk; stir over
low heat until cheese is melted. Dissolve bullion in boiling water; add to
cream cheese mixture. Stir in broccoli, lemon juice, salt and pepper. Heat
thoroughly.
Source: Rock Springs Sweet Onion Festival Cook Book 1992
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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