Yield: 4 Servings
Measure | Ingredient |
---|---|
3½ cup | Skim milk |
½ cup | Skim evaporated milk |
1½ tablespoon | Cornstarch |
¼ teaspoon | Pepper |
2½ teaspoon | Chicken bouillon |
1 dash | Hot sauce |
¼ teaspoon | Dry mustard |
1 cup | Shredded Swiss cheese; divided |
1 pack | Frozen; (10 oz.) chopped broccoli, thawed and drained |
¼ teaspoon | Imitation butter flavoring |
\N \N | Chopped chives (optional) |
\N \N | Carrot curls (optional) |
Combine skim milk, evaporated milk, cornstarch, pepper, bouillon, hot sauce and mustard in large saucepan; stir well. Cook over medium heat, stirring constantly until smooth and thickened. Add ½ cup cheese, stir until cheese melts. Add broccoli and butter flavoring, cook until thoroughly heated. Ladle into 4 bowl and sprinkle with remaining cheese. Garnish with chives and carrots if desired.
Posted to recipelu-digest Volume 01 Number 285 by "Diane Geary" <diane@...> on Nov 22, 1997