| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | To post, Vegetables | 12 | Servings | |
INGREDIENTS
| 6 | lg | Potatoes; pared and cubed 3/4" |
| 2 | lb | Small White Onions; peeled |
| 1/2 | c | Margarine |
| 1/2 | c | Flour |
| 2 | pk | Instant Chicken Broth |
| 4 | c | Milk |
| 2 | cn | (6 Oz) Whole Mushrooms; drained |
| 1 | c | Soft Bread Crumbs |
| 1 | bn | Fresh Broccoli |
INSTRUCTIONS
Cook potatoes and onions, covered, in boiling salted water for 15 minutes or until tender; drain and return to pan. Melt margarine in a large saucepan and stir in flour and chicken broth. Cook, stirring constantly until bubbly. Stir in milk; continue cooking and stirring until sauce thickens and boils for 1 minute. Drain liquid from mushrooms and stir this liquid into sauce. Add mushrooms to potatoes and onions; fold in sauce. Spoon into a 3-quart baking dish and sprinkle bread crumbs in center. Bake at 375° for 30 minutes, until bubbly and crumbs are toasted. While vegetables bake, trim broccoli and cut flowerets from stems. Cook flowerets, covered, in boiling salted water for 8 minutes or until tender. Drain broccoli and arrange in a ring around edge of baking dish. Serves 12 Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 billspa@icanect.net Recipe by: Mrs. Andrew R. Quenton Posted to EAT-L Digest by Bill Spalding <billspa@ICANECT.NET> on Aug 2, 1997
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