Broccoli Onion Deluxe
Broccoli
Selecting: Broccoli grows year-round, but the supply is smallest during the hot summer months. Look for firm, tender stalks bearing small, crisp leaves. The dark green or purplish-green buds should be tighly closed. Showing no signs of flowering. You can store broccoli in the refregirator crisper in a plastic bag for a few days.
Preparing: Wash broccoli, remove the outer leaves and tough part of stalks. Cut broccoli stalks lengthwise into uniform spears, following the branching lines.
Cooking: In covered pan cook spears in 1 inch of boiling salted water till crisp-tender. 10 to 15 minutes. For cut-up broccoli, cut off the buds and set aside. Cut the remaining part of spears in 1-inch pieces, in covered pan cook in boiling salted water 5 to 8 minutes. Add the reserved broccoli buds and cook about 5 minutes longer.
Serving: A variety of sauces complements the flavor of cooked broccoli. Try hollandaise, cheese, mayonaise, or mustard sauce over individual servings.
Broccoli Onion Deluxe
1 pound broccoli or 2 10-ounce package frozen cut broccoli
2 cups frozen small whole onions or 3 medium onions quartered
1/4 cup butter or margarine
2 tablespoon salt
1 cup milk
1 3-ounce package cream cheese
1/2 cup shredded sharp aAmerican cheese ( 2 ounces)
1 cup soft bread crumbs
Cut up fresh broccoli and cook as directed.( Or cook frozen broccoli according to package directions.) Drain,Cook frozen or fresh onions in boiling salted water till tender. Drain, In saucepan melt half of the butter or margarine.Blend in flour, salt, and dash pepper. Add milk, Cook, stirring constantly, till thickened and bubbly. Reduce heat, blend in cream cheese till smooth.
Place vegetables in 1 1/2-quart casserole.Pour sauce mixture over and mix lightly. Top with American cheese> Melt the remaining butter, toss with bread crumbs. Sprinkle atop casserole. Bake at 350* till heated through, 40 to 45 minutes.
Makes 6 servings.
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Broccoli Souffle
2 cups chopped broccoli or 1 10-ounce package frozen chopped broccoli
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 cup milk
4 egg yolks
1/2 cup grated Permesan cheese
4 egg whites
In covered pan cook fresh chopped broccoli in boiling salted water 8 to 10 minutes. Drain well, Chop any large pieces. Melt butter, blend in flour and salt. Add milk. Cook and stir till bubbly, remove from heat. Beat egg yolk till thick and lemon-colored. Slowly stir half of hot mixture into yolks, return to hot mixture. Stir rapidly. Stir in cheese and broccoli. Beat egg whites till stiff peaks form, fold into broccoli mixture. Turn into ungreases 1-quart soulffle dish. Bake at 350* till knife inserted of-center comes out clean, 35 to 40 minutes. Serve at once. Serves 4
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Lemon Broccoli
1 1/2 pounds broccoli or 3 10-ounce package frozen spears
1/2 cup chopped green onion with tops
1/2 cup chopped celery
6 tablespoon butter
2 tablespoons lemon juice
1/2 teaspoon finely shredded lemon peel
Cut fresh broccoli stalks into spears and cook as directed. Drain well, In small saucepan cook green onion and celery in butter till tender but not brown. Stir in lemon juice, heat through. To serve, layer broccoli and butter mixture in a serveing dish. Sprinkle with shredded lemon peel. Makes 8 servings.
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Curried Broccoli Salad
1/2 pound broccoli
1 cup dairy sour cream
1/4 cup milk
1/2 teaspoon curry powder
1/4 teaspoon seasoned salt
1/4 teaspoon dry mustard
3 medium tomatoes, cut in wedges lettuce
Remove the broccoli buds, use stalks another time. In covered pan cook broccoli buds in boiling salted water till crisp-tender, about 5 minutes. Drain well. Cool.
Combine sour cream, milk curry powder, seasoned salt, dry mustard, and dash pepper. Pour over broccoli buds, stirring to coat. Cover and chill for 2 to 3 hours. To serve. Arrange broccoli buds and tomato wedges on a bed of lettuce. Make 5 tp 6 servings.
