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Full Online Book HomeLearning KitchenVegetables - Broccoli - Hot Broccoli Dip By Mona M
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Vegetables - Broccoli -  Hot Broccoli Dip By Mona M Post by :Gary_Vaughan Category :Learning Kitchen Author :Unknown Date :March 2012 Read :909

Click below to download : Vegetables - Broccoli - Hot Broccoli Dip By Mona M (Format : PDF)

Vegetables - Broccoli - Hot Broccoli Dip By Mona M

1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped mushrooms
3 tablespoons butter
1 package frozen chopped broccoli, cooked and drained
1 can condensed mushroom soup
1 package (6 ounces) garlic cheese, diced
Generous squeeze of lemon juice


Sauté onion, celery and mushrooms in butter until tender. Add to broccoli. Mix in mushroom soup and the cheese; cook over low heat until cheese is melted and well blended. A squeeze of lemon juice helps to retain the nice green color. Serve in chafing dish with tostados, Fritos or toast rounds. This can be prepared ahead of time, but do not heat until the last minute. May also be frozen.

YIELD: 1 quart

Copyright 1992 The Junior League of Houston, Inc. All rights reserved.
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Cooking spray 1 cup chopped onion 2 garlic cloves -- minced 3 cups fat-free, less-sodium chicken broth 1 (16 oz.) package fresh broccoli florets 2 1/2 cups 2% reduced-fat milk 1/3 cup all-purpose flour 1/4 teaspoon black pepper 8 ounces light processed cheese -- cubed (such as Velveeta Light) Heat a large nonstick saucepan coat-ed with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes. Combine milk and flour, stirring with a whisk
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Vegetables - Broccoli -  Hot Broccoli Dip Vegetables - Broccoli - Hot Broccoli Dip

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1 pound rye bread loaf 1/2 cup finely chopped celery 1/2 cup finely chopped onion 2 tbsp. margarine 1 pound Velveeta cheese spread, cubed 1 ( 10 oz.) package frozen chopped broccoli, thawed and drained 1/4 tsp. dried rosemary leaves, crushed Cut a slice from the top of the bread. Remove center leaving a one inch shell. Cut removed bread into 1 inch pieces. Saute celery and onions in margarine until tender. Add process cheese spread; stir over low heat until process cheese spread is melted. Stir in remaining ingredients; heat thoroughly, stirring constantly. Spoon into bread loaf. Serve with vegetables
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