| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
Broccoli |
4 |
Servings |
INGREDIENTS
| 2 |
pk |
(10 Oz.) frozen broccoli spears |
| 1/2 |
c |
Butter |
| 4 |
tb |
Flour |
| 4 |
|
Crushed chicken bouillon cubes |
| 2 |
c |
Milk |
| 2/3 |
c |
Water |
| 6 |
tb |
Butter |
| 2/3 |
pk |
(sm.) Pepperidge Farm Stuffing Mix; (about |
| 2/3 |
c |
Chopped walnuts |
| 2 |
qt |
Round casserole dish |
INSTRUCTIONS
Cook broccoli in boiling water until tender. Drain and put in buttered 2
quart casserole dish.
Melt 1/2 cup butter and blend in flour and crushed bouillon cubes to make a
paste. Gradually add milk. Cook until smooth cream sauce (usually done in a
large skillet). Pour evenly over broccoli.
Heat 2/3 cup water and 6 tablespoons of butter until melted. Pour over the
2/3 package of stuffing mix and toss well to coat stuffing mix. (Should
have the consistency of stuffing.) Add 2/3 cup chopped walnuts to the
stuffing mixture. Top the broccoli with stuffing mixture. Bake 350 degree
oven for 30 minutes uncovered.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 16,
1998
A Message from our Provider:
“No one can ignore Jesus forever”