Broccoli spoon bread with parmesan sauce
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Broccoli spoon bread with parmesan sauce
  Broccoli    Bread    Sauces  
Last updated 6/12/2012 1:10:43 AM. Recipe ID 38040. Report a problem with this recipe.
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      Title: Broccoli spoon bread with parmesan sauce
 Categories: Broccoli
      Yield: 4 Servings
 
      1 bn Broccoli
  1 1/2 c  Milk
    1/2 c  Yellow cornmeal
      2    Eggs; separated
      2 ts Baking powder
      1 ts Salt
      1 tb Sugar
           Parmesan Sauce
 
  Trim broccoli into 2 inch long pieces. Cook until tender crisp.
  Reserve 1/2 cup liquid. Gradually stir milk into cornmeal and cook
  over medium heat for 5 minutes until thickened. Cool slightly. Beat
  yolks and add cornmeal, baking powder, salt and sugar; mix well.
  
  Beat whites stiff but not dry. Fold into cornmeal mixture. Arrange
  broccoli in a well greased deep 2 quart souffle dish. Spoon batter
  over smoothing to edges. Bake at 375 degrees for 45-50 minutes (until
  brown). Serve with sauce.
  
  PARMESAN SAUCE: 2 tbsp. margarine 1 tbsp. cornstarch 1 c. milk 1 c.
  grated Parmesan cheese 1/2 c. reserved broccoli liquid 1/2 tsp. salt
  1/8 tsp. white pepper 1/4 tsp. nutmeg
  
  Melt margarine. Stir in cornstarch to form smooth paste. Gradually
  stir in milk and cook over low heat until thickened and comes to
  boil. Cook and stir for 3 minutes. Add cheese a little at a time
  stirring until melted. Stir in broccoli liquid and rest of
  ingredients. Heat and serve warm over spoon bread. 




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Recipe ID 38040 (Apr 03, 2005)

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