Glazed Broccoli with Almonds
|Fresh broccoli/2 packages, 10 ounce each, frozen broccoli||2 Pound, separated|
|Boiling water||1 1⁄2 Cup (24 tbs)|
|Butter/Margarine||1⁄8 Pound (1/4 Cup)|
|Flour||1⁄4 Cup (4 tbs)|
|Light cream||1 Cup (16 tbs)|
|Bouillon cube||1 , dissolved in 3/4 cup hot water|
|Lemon juice||2 Tablespoon|
|Monosodium glutamate||1⁄2 Teaspoon|
|Grated parmesan cheese/1/2 cup shredded cheddar cheese||1⁄4 Cup (4 tbs)|
|Slivered toasted almonds||1⁄4 Cup (4 tbs)|
Cook broccoli in small amount of boiling water seasoned with 1/2 teaspoon salt until barely tender; drain, then arrange in shallow 8 by -12-inch baking dish or casserole.
While broccoli is cooking, melt butter and blend in flour.
Pour in cream and bouillon cube dissolved in water; stirring, cook until smooth and thickened.
Add the sherry, lemon juice, pepper, and monosodium glutamate.
Pour sauce over broccoli.
Sprinkle cheese and almonds over the top.
Bake, uncovered, in moderately hot oven (375°) for 20 minutes, or until hot.
Makes 6 servings.