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BROCCOLI-CAULIFLOWER DELUXE 1 lb. fresh broccoli or (10 oz.) pkg. frozen broccoli 2 to 3 c. fresh or frozen cauliflower 4 Tbsp. butter or margarine 2 Tbsp. flour 1 c. milk 1 (3 oz.) pkg. cream cheese 2 oz. sharp Cheddar cheese, shredded (1/2 c.) 1/2 c. soft bread crumbs Advance Preparation: Slit fresh broccoli spears length- wise, cut into 1-inch pieces. Cook in boiling water until tender (or cook frozen broccoli or cauliflower according to package directions). If fresh cauliflower is used break into bite size pieces, cook in boiling salted water until tender; drain. In saucepan melt 2 tablespoons butter; blend in flour, 1/4 teaspoon salt and dash of pepper. Add milk, cook and stir until thick and bubbly. Reduce heat, blend in cream cheese until smooth. Place vegetables in a 1 1/2 to 2 quart casse- role. Pour sauce over, mix lightly. Top with the shredded cheese. Cover and chill. Melt remaining butter, toss with crumbs, cover and chill. Before serving, bake casserole, covered at 350 degrees for 30 minutes. Sprinkle crumbs around edge, bake uncovered, until heated through, about another 30 minutes. Serves 6. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |