|Black pepper||To Taste (Few Grains)|
|Milk||1 Cup (16 tbs)|
|Mayonnaise||1 Cup (16 tbs)|
|Eggs||6 , beaten|
|Grated onion||2 Tablespoon|
|Chopped cooked broccoli||2 Cup (32 tbs)|
Blend flour, salt, and pepper into hot butter in a saucepan.
Heat until bubbly.
Remove from heat.
Add milk gradually, blending thoroughly.
Bring to boiling; stir and cook 1 to 2 minutes.
Blend mayonnaise into sauce.
Add mixture slowly to beaten eggs, stirring well.
Lightly mix in grated onion and cooked broccoli.
Pour mixture into a greased 1 1/2 quart ring mold.
Set mold in a pan in a 300Â°F oven.
Add boiling water to pan to a depth of 1 inch.
Bake about 35 minutes, or until custard tests done.
Unmold onto warm serving plate.
Serve with creamed chicken garnished with strips of pimiento and mushrooms lightly browned in butter.
Serving size: Complete recipe
Calories 2763 Calories from Fat 2227
% Daily Value*
Total Fat 248 g382%
Saturated Fat 52.4 g262.2%
Trans Fat 0 g
Cholesterol 1545.4 mg515.1%
Sodium 2656.1 mg110.7%
Total Carbohydrates 78 g25.9%
Dietary Fiber 13.6 g54.2%
Sugars 20.8 g
Protein 59 g119%
Vitamin A 56.4% Vitamin C 4.1%
Calcium 44.4% Iron 44.5%
*Based on a 2000 Calorie diet