| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Vegetables, Broccoli, Cookbook, Oregon | 6 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Broccoli |
| 2 | tb | Butter |
| 1 | tb | Onion; minced |
| 2 | tb | Flour |
| 1/2 | ts | Salt |
| Ground black pepper | ||
| 1/2 | ts | Dry mustard |
| 1/8 | ts | Marjoram |
| 1 | Chicken bouillon cube | |
| 1 1/2 | c | Milk |
| 1/2 | c | Parmesan cheese; grated |
| Paprika |
INSTRUCTIONS
Steam broccoli until tender. Meanwhile, heat butter in a saucepan. Add onion and cook until soft. Blend in a mixture of the flout; salt, pepper mustard and marjoram; add bouillon cube. Add milk gradually. Heat until mixture bubbles, stirring constantly Remove from heat and add V3 cup of cheese, stirring until melted. Arrange broccoli in a shallow baking dish. Pour sauce over broccoli, sprinkle with remaining cheese, then with paprika. Broil about 3-inches from heat for 4 minutes, until cheese is melted and bubbly. Source: Savor the Flavor of Oregon, A Cookbook Compiled by The Junior League of Eugene, Oregon. 1990. ISBN: 0-9607976-1-0 Scanned and Busted for you by Brenda Adams <adamsfmle@sprintmail.com> Recipe by: Savor the Flavor of Oregon (Jr. League/Eugene)
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