Friends of Scott  Joplin
    Fried Green Tomatoes
    German Fried Red Cabbage
    Linguini with Nuts, Dried Fruit and Gorgonzola
    Cold Cantaloup Soup
    Mom's salmon patties
    Mom's Fruit Shortcake for Twelve
    Mom's Kidney Bean Salad
    Mom's Little Brown Koko Cake
    Aunt Ella's Corn Salad
    Vicki's Lime Jello Supreme
    Old Fashioned Minced Meat
    Peach Conserve
    Plum Black Walnut Conserve
    French Mustard Pickles
    Spanish Rice
    Broccoli with White Sauce
 Christmas Letter

This website is published through the courtesy of Southern Illinois University Edwardsville. Any opinions expressed, however, are totally my responsibility.

Jim Andris, Sept. 17, 2003.

Broccoli with White Sauce

Note: there an an infinite variety of white sauces. This one, I just invented.

1 lb. broccoli separated into smallish flowerlets and rinsed
1 T. shortening (I mix butter and olive oil)
1 heaping T. white flour
1 cup milk

1 T. dijon mustard
2 T. strong flavored shredded cheese, such as cheddar or feta
1/2 t. ground ginger

Steam the broccoli just six minutes in a steamer. I use the bamboo Chinese steamer with a bamboo lid over a large sautee pan. Remove from heat, and run under cold water if you do not use immediately to prevent the bright green color from fading.

In the meantime heat the shortening and stir in the flour just until bubbly. Add the milk all at once and stir constantly over medium high heat until thickened. If it seems a bit lumpy, stir with a wire whisk. When the white sauce is thick, smooth and even, add the last three ingredients and stir until the cheese is almost melted. Fold in the steamed broccoli and stir until each piece is coated with sauce.

Serve at once with a main dish.