BROCCOLI RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BROCCOLI & BLUE CHEESE IN PREPARED PUFF (08-27-93) (23:31) SERVINGS: 8 1 X PREPARED PUFF PASTRY, DEFROSTED 4 EA EGGS 1 LB RICOTTA CHEESE 1/2 LB CRUMBLED BLEU CHEESE 4 C COOKED CHOPPED BROCCOLI FLOW PREHEAT OVEN TO 400 DEGREES FOR 10 MINUTES. 1. BEAT EGGS UNTIL LIGHT. MIX IN BOTH CHEESES, PEPPER AND NUTMEG UNTIL 2. STIR IN BROCCOLI. SET ASIDE. 3. ROLL OUT PASTRY LARGE ENOUGH TO FIT INTO A 9 INCH DEEP DISH QUICHE 4. POUR FILLING INTO CRUST. BAKE 30 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BROCCOLI AND SPINACH 1 PACKAGE (10 OUNCES) FROZEN CHOPPED SPINACH 1 PACKAGE (10 OUNCES) FROZEN CHOPPED BROCCOLI 2/3 CUP WATER 1 TEASPOON SALT 1 TABLESPOON LEMON JUICE IN COVERED SAUCEPAN, HEAT SPINACH, BROCCOLI, WATER AND SALT TO BOILING, BREAKING VEGETABLES APART. REDUCE HEAT; COOK 5 TO 10 MINUTES OR UNTIL VEGETABLES ARE TENDER. DRAIN; TOSS WITH LEMON JUICE. MAKES 6 SERVINGS 30 CALORIES EACH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BROCCOLI BAKE (11-25-93) (5:35) 3 FROZEN BOXES CHOPPED BROCCOLI 1 CAN CREAM OF MUSHROOM SOUP 1/2 SMALL ONION 1 CUP MAYONNAISE 1 CUP SHREDDED CHEDDAR CHEESE 3 TABLESPOONS MELTED BUTTER 2/3 CUP RITZ CRACKERS INSTRUCTIONS: COMBINE ALL INGREDIENTS EXCEPT BUTTER AND 1/2 CUP OF CHEDDAR CHEESE. TOP WITH REMAINING CHEDDAR CHEESE. MELT BUTTER AND CRUSHED RITZ CRACKERS AND ADD TO THE TOP OF ALL OTHER INGREDIENTS. BAKE IN THE OVEN AT 350 DEGREES FOR 50 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BROCCOLI BUDS BREAK OR CUT BROCCOLI INTO BITE SIZE FLOWERETS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BROCCOLI CASSEROLE COOK TWO 10 OUNCE BAGS FROZEN CUT BROCCOLI FOLLOWING PACKAGE DIRECTIONS; DRAIN. COOK 2 CUPS FROZEN WHOLE SMALL ONIONS OR 3 MEDIUM ONIONS, QUARTERED, IN BOILING SALTED WATER UNTIL TENDER. DRAIN. IN SAUCEPAN, MELT 2 TABLESPOONS BUTTER; BLEND IN 2 TABLESPOONS ALL-PURPOSE FLOUR, 1/4 TEASPOON SALT, AND DASH PEPPER. ADD 1 CUP MILK; COOK AND STIR UNTIL BUBBLY. REDUCE HEAT; BLEND IN ONE 3 OUNCE PACKAGE CREAM CHEESE UNTIL SMOOTH. PLACE VEGETABLES IN 1 1/2 QUART CASSEROLE. POUR SAUCE OVER; MIX LIGHTLY. TOP WITH 1/2 CUP SHREDDED SHARP PROCESS AMERICAN CHEESE. MELT 2 TABLESPOONS BUTTER; TOSS WITH 1 CUP SOFT BREAD CRUMBS. SPRINKLE ATOP CASSEROLE. BAKE AT 350 DEGREES FOR 40 TO 45 MINUTES. SERVES 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BROCCOLI CASSEROLE 1 (05-11-92) (1:14) 1 (10 OUNCE) PACKAGES CHOPPED FROZEN BROCCOLI, THAWED AND DRAINED 1 EGG, BEATEN 1 (10 3/4 OUNCE) CAN CONDENSED CREAM OF CHICKEN, CELERY, MUSHROOM SOUP 1/3 CUP BRAN GRATED PARMESAN CHEESE PREHEAT OVEN TO 350 DEGREES. MIX TOGETHER BROCCOLI, EGG, CONDENSED SOUP, AND BRAN. PLACE MIXTURE IN A 2 QUART CASSEROLE DISH AND TOP WITH GRATED PARMESAN CHEESE. BAKE AT 350 DEGREES FOR 20 TO 30 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BROCCOLI CHEESE CASSEROLE (07-25-93) (11:24) 6 TABLESPOONS BUTTER OR MARGARINE 1 BUNCH BROCCOLI, ABOUT 1 1/2 POUNDS TRIMMED AND CHOPPED, ABOUT 4 CUPS 1/2 CUP FINELY DICED ONION 6 LARGE EGGS 1 CUP GRATED CHEDDAR CHEESE 1 CUP HEAVY CREAM 1 TEASPOON SALT 1/2 TEASPOON FRESHLY GROUND BLACK PEPPER HEAT OVEN TO 350 DEGREES. GREASE 2 QUART BAKING DISH. IN LARGE SKILLET, MELT BUTTER OVER MEDIUM HEAT. ADD BROCCOLI AND ONION AND SAUTE UNTIL ONION IS TRANSLUCENT, ABOUT 5 MINUTES. REMOVE FROM HEAT. WITH WIRE WHISK OR ELECTRIC MIXER, BEAT EGG IN LARGE BOWL. BEAT IN CHEESE AND CREAM TO BLEND WELL. STIR IN BROCCOLI, ONION, SALT AND PEPPER. POUR MIXTURE INTO GREASED BAKING DISH AND SET DISH IN LARGER PAN FILLED WITH ABOUT 1 INCH OF HOT WATER. BAKE ABOUT 45 MINUTES OR UNTIL WOODEN PICK INSERTED IN CENTER COMES OUT CLEAN. LET STAND 20 TO 30 MINUTES BEFORE CUTTING INTO SQUARES TO SERVE. MAKES 6 TO 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BROCCOLI CHEESE STRATA (03-28-93) (0:26) 3 SLICES WHITE BREAD BUTTERED ON ONE SIDE 1 (10 OUNCE) PACKAGE FROZEN CHOPPED BROCCOLI, THAWED AND DRAINED 1/2 CUP SHREDDED CHEDDAR CHEESE 3 EGGS 3/4 CUP LIGHT CREAM 2 TABLESPOONS SNIPPED PARSLEY 1/2 TEASPOON DRY MUSTARD 1/2 TEASPOON ONION POWDER 1/2 TEASPOON SALT DASH PEPPER CUT BREAD SLICES IN HALF DIAGONALLY AND ARRANGE, BUTTERED SIDE DOWN, IN 9 INCH PIE PLATE. SPRINKLE BROCCOLI AND CHEESE EVENLY OVER BREAD. IN LARGE MIXING BOWL, COMBINE EGGS, CREAM, PARSLEY, DRY MUSTARD, ONION POWDER, SALT AND PEPPER. BEAT AT MEDIUM SPEED OF ELECTRIC MIXER UNTIL BLENDED. POUR EVENLY OVER OTHER INGREDIENTS IN PIE PLATE. COVER WITH PLASTIC WRAP. REFRIGERATE FOR AT LEAST 6 HOURS OR OVERNIGHT. PLACE COVERED STRATA ON INVERTED SAUCER IN OVEN. MICROWAVE AT HIGH FOR 4 MINUTES. UNCOVER. REDUCE POWER TO 50%. MICROWAVE FOR 18 TO 38 MINUTES, OR UNTIL KNIFE INSERTED IN CENTER COMES OUT CLEAN. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BROCCOLI OMELET SUPREME (08-23-92) (21:09) 1 TABLESPOON OLIVE OIL 5 TABLESPOONS UNSALTED BUTTER OR MARGARINE 1 MEDIUM SIZE YELLOW ONION, FINELY CHOPPED 2 CLOVES GARLIC, MINCED 1/2 CUP CHOPPED COOKED HAM OR CANADIAN BACON 2 CUPS BROCCOLI FLORETS, COARSELY CHOPPED 1/2 OUNCE COOKED SPAGHETTI, COARSELY CHOPPED 6 EGGS 1/2 CUP FRESHLY GRATED PARMESAN CHEESE, DIVIDED 1/4 TEASPOON SALT 1/2 TEASPOON CRUSHED RED PEPPER FLAKES IN A HEAVY, 10 INCH OMELET PAN OR NONSTICK SKILLET HEAT TO OIL AND 3 TABLESPOONS OF THE BUTTER OVER MODERATE HEAT UNTIL BUTTER MELTS. ADD THE ONION AND SAUTE, STIRRING, UNTIL GOLDEN-ABOUT 7 MINUTES. ADD THE GARLIC AND HAM AND COOK, STIRRING FOR 3 MINUTES. STIR IN THE BROCCOLI AND SPAGHETTI; TOSS UNTIL WELL COATED AND THEN REMOVE FROM HEAT. IN A LARGE BOWL WHISK THE EGGS UNTIL FROTHY. ADD THE BROCCOLI MIXTURE, ALL BUT 2 TABLESPOONS OF THE PARMESAN CHEESE AND THE SALT. MELT 1 TABLESPOON OF THE REMAINING BUTTER IN THE SKILLET OVER MODERATE HEAT. ADD THE EGG MIXTURE; REDUCE THE HEAT TO LOW AND COOK, UNCOVERED, FOR 8 TO 10 MINUTES OR UNTIL THE EGGS ARE FIRM AND BROWN ON THE UNDERSIDE. CAREFULLY RUN A SPATULA UNDER THE EDGES OF THE OMELET, THEN UNDER THE BOTTOM TO LOOSEN IT FROM THE PAN. PLACE A SHALLOW PLATE OVER THE SKILLET AND QUICKLY INVERT THE OMELET ONTO IT. MELT THE REMAINING 1 TABLESPOON OF THE BUTTER IN THE SKILLET OVER MODERATE HEAT. CAREFULLY SLIDE THE OMELET BACK INTO THE PAN. SPRINKLE IT WITH CRUSHED PEPPER AND THE REMAINING 2 TABLESPOONS OF PARMESAN CHEESE. COOK 3 TO 4 MINUTES LONGER. TRANSFER TO A PLATE, COVER TIGHTLY AND REFRIGERATE UP TO 2 DAYS. SERVE IN WEDGES, DIRECTLY FROM THE PAN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BROCCOLI RICE CASSEROLE (10-10-92) (0:29) 1 TABLESPOON VEGETABLE OIL 1/2 CUP CHOPPED CELERY 1/4 CUP CHOPPED ONION 1 CAN (10 3/4 OUNCE) CREAM OF BROCCOLI SOUP 1/4 CUP MILK 1 CUP DICED PASTEURIZED PROCESS CHEESE SPREAD 1 PACKAGE (10 OUNCES) FROZEN CHOPPED BROCCOLI. THAWED AND DRAINED 2 CUPS COOKED RICE IN SAUCEPAN, IN HOT OIL, COOK CELERY AND ONION UNTIL TENDER CRISP. COMBINE SOUP AND MILK; STIR IN CELERY-ONION MIXTURE, CHEESE, BROCCOLI AND RICE. POUR INTO 10" X 6" BAKING DISH. SPRINKLE WITH PAPRIKA. BAKE AT 350 DEGREES FOR 30 MINUTES OR UNTIL HOT. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BROCCOLI SOUFFLE 1 PACKAGE (10 OUNCES) FROZEN CHOPPED BROCCOLI 1/4 CUP MARGARINE OR BUTTER 1/4 CUP ALL-PURPOSE FLOUR 1/4 TEASPOON SALT 1/8 TEASPOON PEPPER 1 CUP MILK 1 TEASPOON INSTANT MINCED ONION 1 TEASPOON SALT 1/8 TEASPOON GROUND NUTMEG 3 EGGS, SEPARATED 1/4 TEASPOON CREAM OF TARTAR COOK BROCCOLI AS DIRECTED ON PACKAGE; DRAIN THOROUGHLY. HEAT OVEN TO 350 DEGREES BUTTER 1 1/2 QUART SOUFFLE DISH OR CASSEROLE. MELT MARGARINE IN SAUCEPAN OVER LOW HEAT. BLEND IN FLOUR, 1/4 TEASPOON SALT AND THE PEPPER. COOK OVER LOW HEAT, STIRRING UNTIL MIXTURE IS SMOOTH AND BUBBLY. REMOVE FROM HEAT. STIR IN MILK. HEAT TO BOILING, STIRRING CONSTANTLY. BOIL AND STIR 1 MINUTE. REMOVE FROM HEAT. STIR IN ONION, 1 TEASPOON SALT AND THE NUTMEG. IN LARGE MIXER BOWL, BEAT EGG WHITES AND CREAM OF TARTAR UNTIL STIFF; SET ASIDE. IN SMALL MIXER BOWL, BEAT EGG YOLKS UNTIL VERY THICK AND LEMON COLORED; STIR INTO WHITE SAUCE MIXTURE; GENTLY FOLD INTO REMAINING EGG WHITES. CAREFULLY POUR MIXTURE INTO CASSEROLE. SET CASSEROLE IN PAN OF WATER (1 INCH DEEP). COOK UNTIL PUFFED GOLDEN AND KNIFE INSERTED HALFWAY BETWEEN EDGE AND CENTER COMES OUT CLEAN, 50 TO 60 MINUTES. SERVE IMMEDIATELY. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BROCCOLI SOUFFLE 1 COOK ONE 10 OUNCE PACKAGE FROZEN CHOPPED BROCCOLI ACCORDING TO PACKAGE DIRECTIONS. DRAIN THOROUGHLY. (CHOP ANY LARGE PIECES. ) ADD 2 TABLESPOONS BUTTER OR MARGARINE TO BROCCOLI; COOK AND STIR OVER HIGH HEAT UNTIL BUTTER IS MELTED AND ANY EXCESS MOISTURE IS EVAPORATED. BLEND IN 2 TABLESPOONS ALL-PURPOSE FLOUR AND 1/2 TEASPOON SALT. ADD 1/2 CUP MILK ALL AT ONCE. COOK AND STIR OVER MEDIUM HEAT UNTIL MIXTURE THICKENS AND BUBBLES. REMOVE FROM HEAT; STIR IN 1/4 CUP GRATED PARMESAN CHEESE. BEAT 4 EGG YOLKS UNTIL THICK AND LEMON COLORED. SLOWLY ADD BROCCOLI TO EGG YOLKS, STIRRING CONSTANTLY; GRADUALLY POUR OVER 4 STIFFLY BEATEN EGG WHITES, FOLDING TOGETHER THOROUGHLY. POUR INTO UNGREASED 1 QUART SOUFFLE DISH. BAKE IN MODERATE OVEN (350 DEGREES) FOR 35 MINUTES, OR UNTIL KNIFE INSERTED HALFWAY BETWEEN CENTER AND EDGE COMES OUT CLEAN. SERVE IMMEDIATELY WITH MUSHROOM SAUCE. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BROCCOLI WITH CHEESE TOPPING (12-15-92) (1:04) MSB 1 1/2 POUNDS BROCCOLI 3/4 CUP SHREDDED SWISS CHEESE 1/3 CUP MAYONNAISE 1/4 TEASPOON SALT 1/8 TEASPOON WHITE PEPPER 1/4 CUP SHREDDED MEDIUM CHEDDAR CHEESE 1/8 TEASPOON PAPRIKA 1/3 CUP WHIPPING CREAM 2 TABLESPOONS BREAD CRUMBS CUT BROCCOLI AND CUT INTO EVEN SIZED PIECES. PLACE PREPARED BROCCOLI IN A CASSEROLE DISH, STEMS TO THE OUTSIDE. ADD 1/2 TEASPOON SALT TO 1/4 CUP WATER AND POUR OVER THE BROCCOLI. COVER THE DISH WITH THE LID OR PLASTIC WRAP. COOK ON MICROPOWER HIGH FOR 8-9 MINUTES. ALLOW TO STAND FOR 5 MINUTES. DRAIN BROCCOLI AND ARRANGE IN SHALLOW BAKING PAN. IN SMALL BOWL, COMBINE THE REST OF THE INGREDIENTS, EXCEPT FOR THE BREAD CRUMBS. COOK ON MICROPOWER HIGH FOR 2 MINUTES. SPOON MIXTURE OVER BROCCOLI, SPRINKLE WITH BREAD CRUMBS. PREHEAT GRILL FOR 5 MINUTES. STACK BAKING RACK ON GRILL RACK AND PLACE DISH ON TOP. GRILL FOR 3 TO 5 MINUTES. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESY BROCCOLI CASSEROLE (12/26/93) (1:51) 1 10 OZ PACKAGE FROZEN, OR 3 CUPS FRESH, CHOPPED BROCCOLI 1/4 CUP CHOPPED ONION 1 CAN (10 3/4 OZ) CREAM OF CHICKEN SOUP 1/2 CUP VERMONT SOUR CREAM 1 CUP VERMONT SHARP CHEDDAR CHEESE, SHREDDED 1 CUP SHREDDED CARROTS 1 TABLESPOON ALL-PURPOSE FLOUR 1/4 TEASPOON SALT 1/8 TEASPOON PEPPER 2 TABLESPOONS BUTTER, MELTED 3/4 CUP HERB SEASONED STUFFING MIX IN A SAUCEPAN COOK CHOPPED BROCCOLI AND CHOPPED ONION IN A SMALL AMOUNT OF BOILING WATER FOR 5 MINUTES. DRAIN AND SET ASIDE. IN A 1 1/2 QUART CASSEROLE COMBINE SOUP AND SOUR CREAM. STIR IN SHREDDED CARROTS, FLOUR, SALT, AND PEPPER. FOLD IN DRAINED BROCCOLI-ONION MIXTURE AND CHEESE. COMBINE STUFFING MIX AND BUTTER, SPRINKLE OVER VEGATABLES. BAKE AT 350X FOR 25-30 MINUTES OR UNTIL HEATED. SERVES 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EVERYDAY EASY BROCCOLI BAKE (10-17-92) (20:38) 1 CAN CREAM OF BROCCOLI SOUP 1/2 CUP MILK 1 TEASPOON SOY SAUCE DASH PEPPER 1 BUNCH (1 1/2 POUNDS) FRESH BROCCOLI, CUT UP 1 CAN FRENCH FRIED ONIONS IN 1 1/2 QUART SHALLOW CASSEROLE, COMBINE SOUP, MILK, SOY SAUCE, AND PEPPER. STIR IN BROCCOLI AND 1/2 CAN OF THE ONIONS. BAKE AT 350 DEGREES FOR 25 MINUTES, OR UNTIL HOT. TOP WITH REMAINING ONIONS; BAKE 5 MINUTES. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRESH BROCCOLI CASSEROLE (05-11-92) (1:17) STEAM WHOLE HEAD BROCCOLI UNTIL BRIGHT GREEN IN COLOR. SLICE BROCCOLI IN 2 INCH LENGTHS AND PLACE IN CASSEROLE DISH. COMBINE 1 CAN CREAMED SOUP (CHICKEN, CELERY, MUSHROOM) WITH 1/3 CUP BRAN. COVER CUT BROCCOLI WITH SOUP BRAN MIXTURE AND TOP WITH PARMESAN CHEESE. BAKE AT 350 DEGREES FOR 15 TO 20 MINUTES, UNTIL BUBBLY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HERBED BROCCOLI 3 POUNDS BROCCOLI 2 CUPS WATER 3 CHICKEN BOUILLON CUBES 1/4 CUP CHOPPED ONION 1 TEASPOON MARJORAM LEAVES 1 TEASPOON BASIL LEAVES 3 TABLESPOONS BUTTER, MELTED TRIM OFF BROCCOLI LEAVES; CUT OFF ENDS OF LOWER STEMS. CUT LARGE STALKS LENGTHWISE IN HALF. IN LARGE SKILLET, HEAT WATER TO BOILING; ADD BOUILLON CUBES, ONION, MARJORAM, BASIL AND BROCCOLI. COVER; HEAT TO BOILING. COOK 10 MINUTES OR JUST UNTIL TENDER. DRAIN; DRIZZLE WITH BUTTER. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ITALIAN BAKED FRITTATA 1 CUP BROCCOLI FLOWERETTES 1/2 CUP SLICED MUSHROOMS 1/2 RED PEPPER, CUT INTO RINGS 2 SCALLIONS, SLICED INTO 1-INCH PIECES 1 TABLESPOON MARGARINE 8 EGGS 1/4 CUP GREY POUPON DIJON OR COUNTRY DIJON MUSTARD 1/4 CUP WATER 1/2 TEASPOON ITALIAN SEASONING 1 CUP SHREDDED SWISS CHEESE (4 OUNCES) IN 10 INCH OVENPROOF SKILLET, OVER MEDIUM HIGH HEAT, COOK BROCCOLI, MUSHROOMS, RED PEPPER AND SCALLIONS IN MARGARINE UNTIL TENDER-CRISP, ABOUT 5 MINUTES. REMOVE FROM HEAT. IN SMALL BOWL, WITH ELECTRIC MIXER AT MEDIUM SPEED, BEAT EGGS, MUSTARD, WATER AND ITALIAN SEASONING UNTIL FOAMY; STIR IN CHEESE. POUR MIXTURE INTO SKILLET OVER VEGETABLES. BAKE AT 375 DEGREES FOR 20 TO 25 MINUTES OR UNTIL SET. SERVE IMMEDIATELY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEMON BROCCOLI 1 BUNDLE BROCCOLI 1 TEASPOON SALT 1/4 CUP SALAD OIL 1/2 CLOVE MINCED GARLIC 2 TEASPOON LEMON JUICE 6 CUPS BOILING WATER PREPARE BROCCOLI, WASH AND DRAIN. SPLIT STALKS. PLACE IN LARGE SAUCEPAN WITH BOILING WATER AND SALT. COVER AND COOK TILL TENDER (10 MINUTES). DRAIN. HEAT GARLIC AND OIL IN A SMALL PAN. ADD BROCCOLI. SPRINKLE WITH LEMON JUICE /AND SALT. COOK TILL BROCCOLI IS HEATED THROUGH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SWISS-SAUCED BROCCOLI (05/15/93) (0:29) SERVINGS: 2 6 OZ FRESH BROCCOLI 2 T WATER 1/8 T SALT 2 T BUTTER OR MARGARINE 1 1/2 T UNBLEACHED FLOUR 1 X DASH SALT 1 X DASH WHITE PEPPER 1/3 C MILK 1/4 C SHREDDED SWISS CHEESE WASH BROCCOLI; REMOVE OUTER LEAVES AND TOUGH PART OF STALKS. CUT BROCCOLI STALKS LENGTHWISE INTO UNIFORM SPEARS, FOLLOWING THE BRANCHING LINES. IN A 1-QUART CASSEROLE COMBINE BROCCOLI, WATER AND 1/8 T SALT. MICRO-COOK, COVERED, ON 100% POWER FOR 5 TO 6 MINUTES OR JUST TILL TENDER. LET STAND, COVERED, WHILE PREPARING SAUCE. FOR SAUCE, IN A 1-CUP MEASURE MICRO-COOK BUTTER OR MARGARINE, UNCOVERED, ON 100% POWER FOR 30 TO 45 SECONDS OR TILL MELTED. STIR IN FLOUR, DASH SALT, AND PEPPER. STIR IN MILK. MICRO-COOK, UNCOVERED, ON 100% POWER FOR 1 TO 2 MINUTES OR TILL THICKENED AND BUBBLY, STIRRING EVERY 30 SECONDS. STIR IN SHREDDED SWISS CHEESE UNTIL MELTED. DRAIN BROCCOLI. SERVE SAUCE ATOP BROCCOLI. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TENDER BROCCOLI STEMS WITH CLAMS (11-16-93) (0:21) 2 LBS BROCCOLI 4 LARGE CLOVES GARLIC 1 T FERMENTED SOY BEANS 1/4 C CANNED BABY CLAMS (OR CRABMEAT OR SHRIMP) 1/2 C STOCK 2 T PEANUT OIL FOR FIRST STIR-FRYING 1 T PEANUT OIL CORNSTARCH PASTE PREPARATION: WASH BROCCOLI AND CUT OFF FLOWERETTES (SAVE FOR ANOTHER DISH). WITH SMALL PARING KNIFE, CAREFULLY PEEL OUTER SKIN OFF BROCCOLI STEMS, BEGINNING AT THE BASE. LEAVE INNER STEMS WHOLE. CUT STEMS ON THE BIAS INTO 1/4" SLICES. RINSE FERMENTED SOY BEANS. PEEL GARLIC. MINCE TOGETHER SOY BEANS AND GARLIC; THEN MASH TO A PASTE USING MORTAR AND PESTLE; SET ASIDE. PLACE DRAINED BABY CLAMS IN STOCK. IF SUBSTITUTING FRESH CLAMS, CRABMEAT OR SHRIMP, WASH, SHELL AND CHOP INTO SMALL PIECES. STIR-FRYING: HEAT WOK TO HOT, THEN ADD FIRST OF OIL. WHEN OIL JUST BEGIN TO SMOKE, ADD BROCCOLI AND TOSS QUICKLY TO AVOID BURNING. STIR-FRY ABOUT 1 MINUTE. TURN HEAT DOWN TO MODERATE (OR ON ELECTRIC RANGE, REMOVE FROM HEAT). PUSH BROCCOLI UP SIDE OF WOK; ADD REMAINING OIL TO BOTTOM OF WOK; ADD SOY BEAN MIXTURE. PRESS AND STIR UNTIL ODOR OF BEANS AND GARLIC IS PRESENT. RETURN TO HIGH HEAT AND IMMEDIATELY RECOMBINE WITH BROCCOLI, STIRRING CONSTANTLY FOR ABOUT 30 SECONDS. BEANS AND GARLIC WILL BURN EASILY, SO KEEP MIXTURE MOVING. QUICKLY ADD CLAMS AND STOCK; STIR-FRY FOR ANOTHER 30 SECONDS. COVER FOR 30 SECONDS TO FINISH COOKING BROCCOLI. REMOVE COVER; THICKEN WITH CORNSTARCH PASTE TO LIGHT SAUCE. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=