Broccoli Cheese Ring
|Broccoli||1 Bunch (100 gm)|
|Bermuda onion||1 , chopped|
|Lemon juice||2 Tablespoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Shredded process american cheese||8 Ounce (2 Cup)|
|Mayonnaise/Salad dressing||1⁄4 Cup (4 tbs)|
|Thin french bread slices||12 , toasted|
1. Trim and discard outer leaves and tough ends from broccoli; split large stalks lengthwise. Cook in about 1-inch depth boiling salted water in large saucepan for 10 to 15 minutes, or until crisply tender; drain carefully; keep hot.
2. While the broccoli cooks, saute onion in butter or margarine just until soft in medium-size saucepan. Blend in flour, salt and pepper; cook, stirring constantly, until mixture bubbles; stir in the milk. Cook, stirring constantly, until the sauce thickens and bubbles 3 minutes; stir in cheese until melted; fold in mayonnaise or salad dressing until well blended.
3. Arrange broccoli with stems toward middle on a heated, round platter; stand toast between broccoli stems to form a circle; spoon hot sauce into middle.