cup french fried onions in a bowl for topping.
Prepare broccoli in cheese sauce according to package directions.
In blender, place broccoli mixture, sour cream, Parmesan cheese, lemon juice, minced onion and curry powder. Cover and blend until mixture is smooth.
Chill to blend flavors. Serve with crackers or veggie dippers.
heet.
Cook the rice in 1/2 cup water as
In 2-quart saucepan, heat oil over medium-high heat. Add onion; cook about 2 minutes, stirring frequently, until crisp-tender.
Stir in broth, water, Italian seasoning, frozen broccoli in cheese sauce and tortellini. Heat to boiling, stirring occasionally and breaking up broccoli.
Stir in chicken. Cook about 4 minutes, stirring occasionally, until tortellini are tender. Stir in tomato. Top each serving with 1 tablespoon cheese.
br>In 5-quart Dutch oven, mix remaining onions, the broccoli, cream cheese
ven to 375\u00b0F
In 10-inch skillet, heat oil
br>Meanwhile, cook the broccoli and cheese sauce as directed on the package
Place unopened broccoli pouch in boiling water.
Do not cover. Bring water to a second vigorous boil and heat for 18 minutes. Empty broccoli and cheese sauce into small bowl and cut broccoli using 2 knives into 1/2-inch pieces.
In medium bowl, combine corn meal, flour, sugar, garlic salt, baking powder and salt.
Stir in broccoli with cheese sauce, milk and egg; batter should be fairly thick.
Allow batter to set 5 to 10 minutes.
Melt the butter in a medium saucepan, over medium
Cook cauliflower as directed on package.
Meanwhile, in a medium saucepan, melt butter.
Saute onions until tender.
Stir in flour, parsley flakes, bouillon and garlic powder until well blended.
Add water and milk.
Cook until thickened.
Stir in cauliflower.
(Can substitute Green Giant frozen broccoli in cheese sauce.)
Serves 3 (1 cup) servings.
Contains 170 calories per cup.
Heat the oil in skillet. Add the onion and
black pepper, and sugar together in a large bowl to dissolve
Cook broccoli in cheese sauce according to package directions, only until thawed.
Place broccoli in cheese sauce in blender and grate; blend until finely chopped.
Saute onion in butter until tender.
Stir in flour until smooth.
Add milk gradually, stirring constantly, until thickened.
Add seasonings, bouillon and grated broccoli.
Simmer 5 to 10 minutes.
Makes 8 cups.
Place broccoli in boiling water and add salt. Cook until tender. Drain well or it will turn your sauce into a soup.
For cheese sauce: In separate saucepan melt butter over low heat. Gradually stir in flour until smooth.
While stirring constantly, add milk slowly. Stir until smooth. Add salt and cheese, stirring until cheese is melted. Don't overcook.
Serve broccoli with cheese sauce on top.
Cook rice and broccoli according to package directions. Spread rice in bottom of a 7 x 11-inch baking dish.
Cover with chicken, then broccoli in cheese sauce.
Mix together the water chestnuts, soup, mushrooms and mayonnaise; pour over broccoli mixture.
Bake in preheated oven at 350\u00b0 for 30 to 40 minutes. Remove from oven.
Cover with onions and bake an additional 10 minutes.
Serves 8 to 10.
r>Cook frozen potatoes with broccoli and cheese sauce in microwave as directed on
Cook rice and broccoli according to package directions. Spread rice in bottom of a 7 x 11-inch baking dish. Cover with turkey, then broccoli in cheese sauce.
Mix together water chestnuts, soup, mushrooms and mayonnaise.
Pour over broccoli mixture. Bake in a preheated 350\u00b0 oven for 30 to 40 minutes. Remove from oven. Cover with onions and bake an additional 10 minutes.
In an 11 x 13-inch pan, place chicken pieces.
Add rice to cover evenly.
In separate bowl, mix broccoli and cheese sauce, milk, water and butter until well blended.
Pour mixture over chicken and rice.
Bake at 400\u00b0 for 40 minutes.
Cover bottom of buttered 8-inch square pan with half of the bread cubes.
Layer ham, thawed broccoli and cheese over bread. Top with remaining bread cubes.
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.