| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Swiss |
|
4 |
Servings |
INGREDIENTS
| 3 1/2 |
c |
Skim milk |
| 1/2 |
c |
Skim evaporated milk |
| 1 1/2 |
tb |
Cornstarch |
| 1/4 |
ts |
Pepper |
| 2 1/2 |
ts |
Chicken bouillon |
| 1 |
ds |
Hot sauce |
| 1/4 |
ts |
Dry mustard |
| 1 |
c |
Shredded Swiss cheese; divided |
| 1 |
pk |
Frozen; (10 oz.) chopped broccoli, thawed and drained |
| 1/4 |
ts |
Imitation butter flavoring |
|
|
Chopped chives (optional) |
|
|
Carrot curls (optional) |
INSTRUCTIONS
Combine skim milk, evaporated milk, cornstarch, pepper, bouillon, hot sauce
and mustard in large saucepan; stir well. Cook over medium heat, stirring
constantly until smooth and thickened. Add 1/2 cup cheese, stir until
cheese melts. Add broccoli and butter flavoring, cook until thoroughly
heated. Ladle into 4 bowl and sprinkle with remaining cheese. Garnish with
chives and carrots if desired.
Posted to recipelu-digest Volume 01 Number 285 by "Diane Geary"
<diane@keyway.net> on Nov 22, 1997
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