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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Broccoli 4 Servings

INGREDIENTS

1 Broccoli
1 1/2 c Milk
1/2 c Yellow cornmeal
2 Eggs, separated
2 t Baking powder
1 t Salt
1 T Sugar
Parmesan Sauce

INSTRUCTIONS

Trim broccoli into 2 inch long pieces. Cook until tender crisp.
Reserve 1/2 cup liquid. Gradually stir milk into cornmeal and cook
over medium heat for 5 minutes until thickened. Cool slightly. Beat
yolks and add cornmeal, baking powder, salt and sugar; mix well.  Beat
whites stiff but not dry. Fold into cornmeal mixture. Arrange  broccoli
in a well greased deep 2 quart souffle dish. Spoon batter  over
smoothing to edges. Bake at 375 degrees for 45-50 minutes (until
brown). Serve with sauce.  PARMESAN SAUCE: 2 tbsp. margarine 1 tbsp.
cornstarch 1 c. milk 1 c.  grated Parmesan cheese 1/2 c. reserved
broccoli liquid 1/2 tsp. salt  1/8 tsp. white pepper 1/4 tsp. nutmeg
Melt margarine. Stir in cornstarch to form smooth paste. Gradually
stir in milk and cook over low heat until thickened and comes to  boil.
Cook and stir for 3 minutes. Add cheese a little at a time  stirring
until melted. Stir in broccoli liquid and rest of  ingredients. Heat
and serve warm over spoon bread. Posted to  recipelu-digest by "Diane
Geary" <diane@keyway.net> on Feb 16, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 150
Calories From Fat: 42
Total Fat: 4.7g
Cholesterol: 100.3mg
Sodium: 909mg
Potassium: 207mg
Carbohydrates: 20.1g
Fiber: 1.1g
Sugar: 8g
Protein: 7.4g


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