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Author Topic: Buccaneer Broccoli  (Read 14564 times)
Mommom
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« on: December 30, 2007, 09:46:32 AM »

Buccaneer Broccoli au Gratin
From Best of the Best from Louisiana Cookbook

2 bunches fresh broccoli (about 4 stems per bunch)
8 cups water
1 ¼ tablespoons salt
1 teaspoon lemon juice
1 ½ cups potato rolls (about 4; French bread may be substituted)
¾ pound creamy super sharp cheese
6 tablespoons butter

Prepare fresh broccoli by cutting where stem and flowerets meet.  Wash and drain flowerets.  Bring water, salt, and lemon juice to a vigorous boil.  Add broccoli and boil, uncovered, for 2 minutes.  Cover, turn off heat, and leave in pot 5 minutes.  Drain.  Broccoli will be firm; do not overcook.  Place rolls in preheated 350 degree oven.  Toast 10 minutes.  Rolls should be brown and crisp on outside and soft on inside.  Let cool.  Trim outer crust and roll with rolling pin to make bread crumbs.  Cube remainder of rolls into bite sized pieces.

Sauce:
1/4 pound butter
1 tablespoon flour
½ cup milk
¼ cup hot pepper cheese
8 ounces French onion dip
¼ teaspoon cayenne pepper
Bread crumbs

Make a white sauce with butter, flour and milk.  Add hot pepper cheese and stir until melted.  Add French onion dip and stir until smooth and thick.  Add cayenne pepper.  Remove from stove and fold in bread crumbs.  Line bottom of a 3-quart casserole with a layer of broccoli and a layer of sauce, and sprinkle with ½ the super sharp cheese.  Repeat layering, ending with cheese.  Top with potato roll bread crumbs and dot with butter.  Bake, covered, in preheated 350 degree oven for 10-15 minutes, or until cheese is completely melted and bubbly.  Serves 10.

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