Yield: 6 Servings
Measure | Ingredient |
---|---|
1½ pounds | Broccoli |
2 tablespoons | Butter |
1 tablespoon | Onion; minced |
2 tablespoons | Flour |
½ teaspoon | Salt |
\N \N | Ground black pepper |
½ teaspoon | Dry mustard |
⅛ teaspoon | Marjoram |
1 \N | Chicken bouillon cube |
1½ cup | Milk |
½ cup | Parmesan cheese; grated |
\N \N | Paprika |
Steam broccoli until tender. Meanwhile, heat butter in a saucepan. Add onion and cook until soft. Blend in a mixture of the flout; salt, pepper mustard and marjoram; add bouillon cube. Add milk gradually. Heat until mixture bubbles, stirring constantly Remove from heat and add V3 cup of cheese, stirring until melted. Arrange broccoli in a shallow baking dish.
Pour sauce over broccoli, sprinkle with remaining cheese, then with paprika. Broil about 3-inches from heat for 4 minutes, until cheese is melted and bubbly.
Source: Savor the Flavor of Oregon, A Cookbook Compiled by The Junior League of Eugene, Oregon. 1990. ISBN: 0-9607976-1-0 Scanned and Busted for you by Brenda Adams <adamsfmle@...> Recipe by: Savor the Flavor of Oregon (Jr. League/Eugene)