|Frozen chopped broccoli||20 Ounce (2 packages, 10-ounce each)|
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Eggs||6 , beaten|
|Stuffing mix||2 Cup (32 tbs)|
|Green onions||3 , chopped|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Celery seed||1 Teaspoon|
|Lemon juice||1 Tablespoon|
|Tomatoes||5 , sliced|
|Grated swiss cheese||1 Cup (16 tbs) (optional)|
Pierce package of broccoli several times.
Place each one on a paper plate.
Microwave (one at a time) at HIGH 5 to 6 minutes.
Microwave butter at HIGH 1 1/2 to 2 minutes to melt in a 2-quart glass casserole.
Stir in eggs, stuffing mix, onions, Parmesan cheese, salt, celery seed, lemon juice, and broccoli.
Using an ice cream scoop, form mixture into balls, or pack in muffin tins.
Remove to a suitable container for the freezer after the balls are frozen.
For serving, place frozen broccoli balls on a thick tomato slice.
Place 4 at a time in an 8-x 8-inch glass dish.
Microwave at HIGH 10 to 12 minutes.
Rotate the dish 1/4 turn at 3 minute intervals.
Before serving the tomato, peeling may be gently pulled away.
For garnish, grated Swiss cheese may be sprinkled on top of broccoli balls during the last 1/4 to 1 minute of cooking time.