Broccoli-Mushroom Scallop -

2-inch -pieces or 10 oz Pk frozen broccoli spears

2 T Butter or margarine

1 c Sliced fresh mushrooms or 4 oz Can sliced mushrooms,

-drained 1 t Grated onion

2 T Flour

1/4 t Salt

1/8 t Pepper

1 c Milk

1 c Grated sharp Cheddar cheese

1. Heat fresh broccoli in a deep,

2 1/2-quart, heat-resistant, non-metallic

8 to 9 minutes. (Note: If frozen broccoli spears are used, defrost and place in a shallow, 9-inch, heat-resistant, non-metallic baking dish.)

2. In a small, heat-resistant, non-metallic bowl, combine butter, mushrooms

3 minutes. Stir occasionally.

3. Blend flour and seasonings into butter-mushroom mixture. Heat,

3 minutes, stirring after

1 1/2 minutes.

4. Gradually add milk, stirring until mixture is smooth. Heat, uncovered,

3 minutes. Stir every minute.

5. Pour hot mushroom sauce over cooked broccoli. Sprinkle with

1 cup cheese

4 to 5 minutes or until cheese is melted.