Try this Broccoli with Mornay Sauce recipe, or contribute your own.
Suggest a better descriptionUse leftover Bechamel Sauce (see recipe for "Bechamel Sauce #2" in this cookbook) and add to taste: grated Cheddar cheese, Worcestershire sauce and tabasco. Stir. Cut stems off broccoli and steam. Add to sauce and serve. NEWSPAPER ARTICLE From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (203g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 69 | ||
Calories from Fat: 7 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 69.3mg | 2 % | |
Potassium 641.6mg | 17 % | |
Total Carbohydrate 13.5g | 4 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 8.2g | ||
Protein 5.7g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 69
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