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Escalloped
Broccoli
| 1 large bunch broccoli
4 tablespoons melted butter ¼ cup minced onion ¼ cup flour 1 teaspoon silt 1/8 teaspoon pepper 2 cups milk ½ cups cheddar cheese, grated ½ cup buttered bread crumbs Wash broccoli, removing stems and tough leaves; split lengthwise. Soak in salted water for 1 hour. Drain. Cook in bundles, heads upright, in tightly covered saucepan with an inch of boiling, salted water until tender, about 15 minutes. Drain, chop and spread in the bottom of a greased casserole. Cook onion in butter until tender, add flour and seasonings, and milk. Cook and stir until sauce is smooth and thickened. Add cheese and stir until melted. Pour over broccoli in casserole. Sprinkle with buttered bread crumbs. Bake in a moderate (350° F) oven for 15-20 minutes or until heated through and golden on top. (For buttered bread crumbs, melt 1T butter
and mix in ½ cup dried bread crumbs.)
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