| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetable | 6 | Servings | |
INGREDIENTS
| 2 | Bunches broccoli | |
| Tabasco sauce | ||
| Sharp Cheddar cheese, to | ||
| taste | ||
| Worcestershire sauce | ||
| Bechamel sauce |
INSTRUCTIONS
Use leftover Bechamel Sauce (see recipe for "Bechamel Sauce #2" in this cookbook) and add to taste: grated Cheddar cheese, Worcestershire sauce and tabasco. Stir. Cut stems off broccoli and steam. Add to sauce and serve. NEWSPAPER ARTICLE From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: <1
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 5.1mg
Potassium: 9.4mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g