Yield: 2 Servings
|10 ounces||Chopped broccoli -- cooked|
|1¼ cup||Medium-light white sauce|
|¼ can||Shredded cheddar cheese|
|1 teaspoon||Angostura bitters|
|½ teaspoon||Freshly ground nutmeg|
|Salt and pepper|
|⅓ cup||Buttered crumbs|
From: PatH <phannema@...>
Date: Tue, 21 May 1996 15:50:40 -0700 (PDT) Prepare a medium-light white sauce (start with 1¼ cup milk, 1 scant teaspoon cornstarch, etc.). Stir in the cheese and let the heat of the sauce melt it. Add bitters, nutmeg, salt and pepper.
Place cooked broccoli in a 1 to 1-½ qt casserole. Pour sauce over top to cover and coat broccoli. Top with buttered crumbs (⅓ cup seasoned (Italian) bread crumbs, 1 Tablespoon softened butter). Bake 350 degrees F for about 20 minutes until bubbly.
Romanoff Variation - Add 1 tablespoon sour cream to the cheese sauce and substitute Worchestershire sauce for the bitters. Omit crumbs and toss with chopped, fresh parsley.
Recipe By : Angostura Bitters Recipe Booklet Posted to Master Cook Recipes List, Digest #93