| 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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