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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