Title: Broccoli-Mushroom Scallop
Categories: Appetizer Vegetable Salad Microwave
Yield: 3 Servings
| 1 1/2 | lb | Fresh broccoli, washed, split and cut into 2-inch pieces or |
| 10 | oz | Pk frozen broccoli spears |
| 2 | tb | Butter or margarine |
| 1 | c | Sliced fresh mushrooms or |
| 4 | oz | Can sliced mushrooms, drained |
| 1 | ts | Grated onion |
| 2 | tb | Flour |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 | c | Milk |
| 1 | c | Grated sharp Cheddar cheese |
| | | Paprika |
1. Heat fresh broccoli in a deep, 2 1/2-quart, heat-resistant, non-metallic
casserole, covered, in Microwave Oven 8 to 9 minutes. (Note: If frozen
broccoli spears are used, defrost and place in a shallow, 9-inch,
heat-resistant, non-metallic baking dish.) 2. In a small, heat-resistant,
non-metallic bowl, combine butter, mushrooms and onion. Heat, uncovered, in
Microwave Oven 3 minutes. Stir occasionally. 3. Blend flour and seasonings
into butter-mushroom mixture. Heat, uncovered, in Microwave Oven 3 minutes,
stirring after 1 1/2 minutes. 4. Gradually add milk, stirring until mixture
is smooth. Heat, uncovered, in Microwave Oven 3 minutes. Stir every minute.
5. Pour hot mushroom sauce over cooked broccoli. Sprinkle with 1 cup cheese
and paprika. Heat, uncovered, 4 to 5 minutes or until cheese is melted.