Cook potatoes and onions, covered, in boiling salted water for 15 minutes or until tender; drain and return to pan. Melt margarine in a large saucepan and stir in flour and chicken broth. Cook, stirring constantly until bubbly. Stir in milk; continue cooking and stirring until sauce thickens and boils for 1 minute. Drain liquid from mushrooms and stir this liquid into sauce. Add mushrooms to potatoes and onions; fold in sauce. Spoon into a 3-quart baking dish and sprinkle bread crumbs in center. Bake at 375? for 30 minutes, until bubbly and crumbs are toasted. While vegetables bake, trim broccoli and cut flowerets from stems. Cook flowerets, covered, in boiling salted water for 8 minutes or until tender. Drain broccoli and arrange in a ring around edge of baking dish. Serves 12 Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 email@example.com Recipe by: Mrs. Andrew R. Quenton Posted to EAT-L Digest by Bill Spalding
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|Serving Size: 1 Serving (177g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 143 (72%)|
|Amt Per Serving||% DV|
|Total Fat 15.9g||21 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 1.7mg||1 %|
|Sodium 425mg||15 %|
|Potassium 208.3mg||5 %|
|Total Carbohydrate 11.8g||3 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 10.2g|
|Protein 3.2g||5 %|
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Calories per serving: 198
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