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Broccoli-Mushroom Scallop




Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Broccoli-Mushroom Scallop

1 1/2 lb Fresh broccoli, washed, split and cut into

2-inch -pieces or 10 oz Pk frozen broccoli spears

2 T Butter or margarine

1 c Sliced fresh mushrooms or

4 oz Can sliced mushrooms, drained

1 t Grated onion

2 T Flour

1/4 t Salt

1/8 t Pepper

1 c Milk

1 c Grated sharp Cheddar cheese

Paprika

1. Heat fresh broccoli in a deep, 2 1/2-quart, heat-resistant, non-metallic casserole, covered, in Microwave Oven 8 to 9 minutes. (Note: If frozen broccoli spears are used, defrost and place in a shallow, 9-inch, heat-resistant, non-metallic baking dish.)

2. In a small, heat-resistant, non-metallic bowl, combine butter, mushrooms and onion. Heat, uncovered, in Microwave Oven 3 minutes. Stir occasionally.

3. Blend flour and seasonings into butter-mushroom mixture. Heat, uncovered, in Microwave Oven 3 minutes, stirring after 1 1/2 minutes.

4. Gradually add milk, stirring until mixture is smooth. Heat, uncovered, in Microwave Oven 3 minutes. Stir every minute.

5. Pour hot mushroom sauce over cooked broccoli. Sprinkle with 1 cup cheese and paprika. Heat, uncovered, 4 to 5 minutes or until cheese is melted.

 

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