| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
|
Casseroles, Cheese/eggs, Harned 1994, Side dish, Vegetables |
6 |
Servings |
INGREDIENTS
| 2 |
md |
Broccoli heads* |
| 1 |
ts |
Grated lemon rind |
| 2 |
tb |
Lemon juice |
| 2 |
tb |
Fresh parsley; fine chopped |
| 1/4 |
c |
Fresh basil; finely chopped |
|
|
Pepper; to taste |
| 1/3 |
c |
Tomato sauce fresh or canned |
| 6 |
sl |
Mozzarella cheese (4 oz.) or |
| 1 |
c |
Grated mozzarella |
INSTRUCTIONS
*Broccoli should be cut into medium florets with 1" stems, for a total of
about 1 1/4 to 1 1/2 lbs.
Bring a pot of water to a boil; boil or steam broccoli until it is
tender-crisp and done but not overcooked. Immediately transfer to a bowl of
ice water to stop the cooking process and to keep the broccoli bright
green. Drain.
Put broccoli into a well-buttered casserole dish; sprinkle with lemon rind,
lemon juice, parsley and basil. Add pepper to taste. Spread tomato sauce
over top and cover with cheese. Bake until hot and bubbly, about 10
minutes, at 350 F. Serve immediately.
From 1991 "Shepherd's Garden Seeds" catalog. Pg. 11. Electronic format by
Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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