INGREDIENTS
- 2 tsp cornstarch
- 1/2 cup chicken broth
- 1/4 cup lemon juice
- 1 T sugar
- 1 tsp grated lemon rind
- 1/4 tsp pepper
- 1 (1/2 pound) bunch of broccoli
- 1/3 cup shopped pecans
- 1 T butter or margarine, melted
DIRECTIONS
Combine cornstarch, chicken broth, and lemon juice in a small saucepan. Cook over medium heat, stirring constantly, until thickened. Stir in sugar, lemon rind, and pepper.
Trim off large leaves of broccoli. Remove tough ends of lower stalks, and wash broccoli thoroughly. Cook broccoli, covered, in small amount of boiling water 10 to 12 minutes or until tender; drain and arrange on serving platter. Spoon sauce over broccoli.
Yield: 6 servings
Kathleen Stone – Houston, Texas