RECIPE SECTION - Over 10,000 Recipes




From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide




Simply in Season
by Mary Beth Lind, Cathleen Hockman-Wert

Serves 4-6

• 5-6 cups / 1.25-1.5 L broccoli or cauliflower (cut in chunks)
Steam broccoli just until crisp-tender, 6-8 minutes. Drain well and set aside.

• 1 onion (thinly sliced)
• 1 clove garlic (minced)

In small saucepan saute in 2 tablespoons oil until fragrant and tender, about 5 minutes.

• 1/4 cup / 60 ml flour
Sprinkle on onions and garlic. Cook, stirring constantly, 3 minutes without browning.

• 2 cups / 500 ml milk
Whisk  in and bring to a boil.

• 1 teaspoon salt or more to taste
• 1/4 teaspoon pepper
• pinch each ground nutmeg and ground red pepper

Add and cook 5 minutes.

• 1 cup / 250 ml cheddar  cheese (shredded)
Stir in and remove from heat. Combine with broccoli. Transfer to a 2-quart / 2-L casserole dish or glass baking pan.

• 1 cup / 250 ml bread crumbs
• 1 tablespoon butter (melted)
• 1/4 cup / 60 ml Parmesan cheese  (grated)
• 1 tablespoon dried parsley (or 2 tablespoons fresh, chopped)

Combine  and sprinkle on top of broccoli mixture. Bake in preheated oven at 350F / 180C until thoroughly heated, 20 minutes.

Gudrun Mathies, Ephrata, Pennsylvania


Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015
James T. Ehler and unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact Us   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  





Popular Pages