Ingredients
3 cups cropped broccoli, cooked and drained
14 cup butter
14 cup flour
1 cup half-and-half
34 cup hot water
1 beef bouillon cube
2 tablespoons dry sherry
2 tablespoons fresh lemon juice
pepper
14 cup grated parmesan cheese
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Pre-heat oven to 350 degrees. Arrange broccoli in 8x12 inch shallow baking dish. Melt butter and blend in flour. When mixture is smooth, add cream and hot water in which boullion cube has been dissolved. Stir constantly until mixture is smooth and thickended. Add Sherry, lemon juice and pepper. When all are well blended, pour sauce over cooked broccoli and sprinkle with cheese and almonds. Bake at 350 degrees for 20 minutes.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure almond — frangipane, amaretti, cherry pie enhancement
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee