Butter Crunch Broccoli
|Broccoli||1 1⁄2 Pound (Fresh)|
|Water||1⁄4 Cup (4 tbs)|
|For butter-crunch sauce:|
|Water||1 Cup (16 tbs)|
|Instant chicken bouillon||1 Teaspoon|
|Dried parsley flakes||2 Teaspoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Chopped cashews||1⁄4 Cup (4 tbs)|
1 Arrange broccoli in 2-quart (12x7) glass baking dish with stalks toward outside of dish. Add 1/4 cup water. Cover with wax paper; set aside.
2 Combine remaining ingredients, except butter and cashews, in 1 1/2-quart glass casserole; beat with rotary beater until smooth. Add butter.
3 Place broccoli on upper rack position of oven and sauce on bottom shelf, in a staggered arrangement.
4 Microwave both for 10 minutes on HIGH. Beat sauce and continue cooking for 7 to 8 minutes on HIGH, or until broccoli is tender-crisp. Remove broccoli and rack and continue cooking sauce 2 to 4 minutes on HIGH, until sauce has thickened (about 175°F). Stir cashews into sauce. Let stand, 2 minutes: pour sauce over broccoli to serve. About 4 Servings