| 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
A Message from our Provider:
“Jesus believes in you”