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Randy Smith

Bitters Broccoli Au Gratin

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CATEGORY CUISINE TAG YIELD
Dairy Italian Sauces, And, Condiments 2 Servings

INGREDIENTS

10 oz Chopped broccoli — cooked
And drained
1 1/4 c Medium-light white sauce
1/4 cn Shredded cheddar cheese
1 ts Angostura bitters
1/2 ts Freshly ground nutmeg
Salt and pepper
1/3 c Buttered crumbs

INSTRUCTIONS

From: PatH <phannema@wizard.ucr.edu>
Date: Tue, 21 May 1996 15:50:40 -0700 (PDT)
Prepare a medium-light white sauce (start with 1 1/4 cup milk, 1 scant
teaspoon cornstarch, etc.).  Stir in the cheese and let the heat of the
sauce melt it.  Add bitters, nutmeg, salt and pepper.
Place cooked broccoli in a 1 to 1-1/2 qt casserole.  Pour sauce over top to
cover and coat broccoli.  Top with buttered crumbs (1/3 cup seasoned
(Italian)  bread crumbs, 1 Tablespoon softened butter).  Bake 350 degrees F
for about 20 minutes until bubbly.
Romanoff Variation - Add 1 tablespoon sour cream to the cheese sauce and
substitute Worchestershire sauce for the bitters.  Omit crumbs and toss
with chopped, fresh parsley.
Recipe By     : Angostura Bitters Recipe Booklet
Posted to Master Cook Recipes List, Digest #93

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