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Name: Broccoli Parmesan From Oregon!
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 Chicken bouillon cube; 1/8 ts Marjoram; 2 tb Butter; 1 1/2 lb Broccoli; Black Pepper ground; 1/2 c Parmesan cheese grated; Paprika; 2 tb Flour; 1 1/2 c milk; 1/2 ts Salt; 1/2 ts Dry mustard; 1 tb Onion; minced

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INGREDIENTS

1 Chicken bouillon cube
1/8 ts Marjoram
2 tb Butter
1 1/2 lb Broccoli
Black Pepper ; ground
1/2 c Parmesan cheese ; grated
Paprika
2 tb Flour
1 1/2 c milk
1/2 ts Salt
1/2 ts Dry mustard
1 tb Onion; minced

Servings

INSTRUCTIONS

Steam broccoli until tender. Meanwhile, heat butter in a saucepan. Add onion and cook until soft. Blend in a mixture of the flout; salt, pepper mustard and marjoram; add bouillon cube. Add milk gradually. Heat until mixture bubbles, stirring constantly Remove from heat and add V3 cup of cheese, stirring until melted. Arrange broccoli in a shallow baking dish. Pour sauce over broccoli, sprinkle with remaining cheese, then with paprika. Broil about 3-inches from heat for 4 minutes, until cheese is melted and bubbly. Source: Savor the Flavor of Oregon, A Cookbook Compiled by The Junior League of Eugene, Oregon. 1990. ISBN: 0-9607976-1-0 Scanned and Busted for you by Brenda Adams Recipe by: Savor the Flavor of Oregon (Jr. League/Eugene)

NOTES

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Broccoli Parmesan From Oregon!

1 Chicken bouillon cube
1/8 ts Marjoram
2 tb Butter
1 1/2 lb Broccoli
 Black Pepper ground
1/2 c Parmesan cheese grated
 Paprika
2 tb Flour
1 1/2 c milk
1/2 ts Salt
1/2 ts Dry mustard
1 tb Onion; minced

Steam broccoli until tender. Meanwhile, heat butter in a saucepan. Add  onion and cook until soft. Blend in a mixture of the flout; salt, pepper  mustard and marjoram; add bouillon cube. Add milk gradually. Heat until  mixture bubbles, stirring constantly Remove from heat and add V3 cup of  cheese, stirring until melted. Arrange broccoli in a shallow baking dish.  Pour sauce over broccoli, sprinkle with remaining cheese, then with  paprika. Broil about 3-inches from heat for 4 minutes, until cheese is  melted and bubbly.    Source: Savor the Flavor of Oregon, A Cookbook Compiled by The Junior  League of Eugene, Oregon. 1990. ISBN: 0-9607976-1-0    Scanned and Busted for you by Brenda Adams <adamsfmle@sprintmail.com>    Recipe by: Savor the Flavor of Oregon (Jr. League/Eugene)

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Nutrition

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Serving Size: 1 Serving (139g)
Recipe Makes: 6 Servings

Calories: 107
Calories from Fat: 49 (46%)

Amt Per Serving		% DV

	Total Fat 5.4g	7 %
	Saturated Fat 3.1g	15 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 0.3g
Cholesterol 13.3mg		4 %
Sodium 109mg		4 %
Potassium 396.5mg		10 %
Total Carbohydrate 11.6g		3 %
	Dietary Fiber 3.2g	13 %
	Sugars, other 8.3g
Protein 5.1g		7 %
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.

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Calories per serving: 107

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