1 1/2 lb.. Broccoli

4 tablespoons butter

4 tablespoons flour

1 cup chicken broth

1 cup light cream

3/4 cup grated parmesan cheese

12 thin, wide, cooked turkey slices (or ham or chicken slices)

Wash and trim Broccoli. Cook in boiling salted water until tender; drain. Arrange in shallow casserole. Melt butter over low heat; stir in flour then broth and cream. Cook and stir constantly until thick and bubbly. Remove from heat and whisk in 1/2 cup of the cheese. Arrange turkey slices over Broccoli so the Broccoli is covered. Cover with sauce; top with remaining cheese. Broil for about 10 minutes or until heated through and top is browned.

Combine and set aside:

1/2 cup sour cream

1/2 cup mayonnaise

1 tablespoon vinegar

3/4 teaspoon celery seeds

1/4 tablespoon dry mustard

Salt and pepper to taste

1 1/2 lbs. fresh Broccoli

1 bunch green onions, coarsely chopped (tops included)

1 8oz. can water chestnuts, drained

Wash and trim Broccoli. Cut stalks into small pieces and separate florets. Slice water chestnuts, if necessary. Combine vegetables and dressing, tossing to coat. Cover and shill about 1 hour.

Since Broccoli florets cook more quickly than stems, peel the stalks down to the white flesh and cut into short lengths. Cook in boiling salted water for about 5 minutes. Then add the florets and cook another 5 minutes. Drain and use in your favorite recipe.

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1 1/2 lbs. Broccoli, washed and trimmed

Water

Salt to taste

Arrange stalks in single layer in bottom of large skillet. Pour water over Broccoli, sprinkle with salt, and cook covered, over medium heat 8 to 10 minutes until stalks are tender. Drain. Arrange tin the serving dish and cover with one of the following toppings.

Almadine: 1/2 cup slivered almonds sauteed in 1 tablespoon butter until golden. Add 2 tablespoons lemon juice. Heat. Pour piping hot over Broccoli in serving dish.

Polonaise: Melt 1 tablespoon butter. Add 3 cups soft, white bread crumbs and saute until golden brown. Pour 1 tablespoon lemon juice over Broccoli, tossing to coat. Sprinkle with bread crumbs.

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2 cups Broccoli, washed, trimmed and cut up

1 onion sliced

1 carrot peeled and sliced

1 celery stalk with leaves, sliced

1 clove garlic

1/2 cup water

Salt and pepper to taste

1/2 cup chicken stock

1/2 cup cream

Sour cream (optional)

Cook Broccoli in boiling salted water until tender. Remove from water. Simmer next 5 ingredients in water until tender. Drain. Put all ingredients except chicken stock and cream in blender. Blend on high. Add cream and chicken stock and continue to blend. Chill. Serve topped with sour cream (optional).

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1 1/2 lbs. Broccoli

2/3 cups raisins

1 onion, chopped

12 slices bacon, cooked and crumbled

1 cup mayonnaise

1/2 cup sugar

3 tablespoons vinegar

Wash and trim Broccoli. Separate into florets and cut stems into small pieces, peeling stems if they seem tough. Combine Broccoli, raisins, onion, and bacon. Blend mayonnaise, sugar, and vinegar; pour over vegetable mixture and mix. Refrigerate several hours before serving.

2 lbs. washed, trimmed, and diced Broccoli

3 tablespoons butter

3 tablespoons four

Salt and pepper to taste

1 cup milk

1/4 teaspoon nutmeg

1 tablespoon lemon juice

4 egg yolks, beaten

4 egg whites, beaten until stiff

Cook Broccoli in boiling salted water until tender; drain. Melt butter, add flour, salt and pepper; cook until bubbly. Add milk, stirring constantly until smooth and thick. Add nutmeg, lemon juice and Broccoli. Add hot mixture in small amounts to beaten egg yolks, stirring constantly. Heat to boiling point. Remove from heat; cool slightly. When Broccoli mixture is cool, fold in egg whites. Pour into buttered 1 1/2 quart casserole. Place in pan of hot water. Bake at 325F for 1 hour or until firm. Serve immediately.

1 (1/2 pound) bunch broccoli

1 T finely chopped shallots

1/4 cup butter or margarine, melted

1/4 cup soft breadcrumbs

1 hard-cooked egg. Sieved

1 T chopped fresh parsley

Trim off large leaves of broccoli; remove tough ends of lower stalks. Wash broccoli thoroughly, and separate into spears.

Arrange broccoli in steaming rack with stalks to center of rack. Place over boiling water; cover and steam 10 to 15 minutes or to desired degree of doneness. Arrange broccoli spears in serving dish; keep warm.

Saute shallots in butter; add breadcrumbs, stirring well. Spoon mixture over broccoli; sprinkle with egg and parsley. Serve immediately.

2 T grated onion

1/2 cup butter or margarine, melted

1/4 cup all-purpose flour

1 cup milk

1 cup half-and-half

2 cups chicken broth

1/2 tsp salt

1/2 tsp garlic powder

1/4 to 1/2 tsp dried whole basil

3 cups chopped fresh broccoli

Saute onion in butter in a Dutch oven. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, half-and-half, and chicken broth; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly.

Stir in salt, garlic powder, and basil. Add broccoli; cover and cook over medium heat 15 minutes or until broccoli is tender.

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

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.

1 1/2 pounds fresh broccoli

1 cup commercial sour cream

1/4 cup milk

1/2 tsp curry powder

1/4 tsp seasoned salt

1/4 tsp dry mustard

Trim off large leaves of broccoli. Remove tough ends of lower stalks, and wash broccoli thoroughly; cut florets and stems into bite-size pieces.

Steam broccoli 8 to 10 minutes or until crisp-tender; cool. Place in serving dish.

Combine remaining ingredients in a small bowl. Pour over broccoli; toss gently to coat. Cover and chill 2 to 3 hours.

1 (1 pound) bunch broccoli

3/4 cup mayonnaise

1/3 cup milk

Dash of salt

Dash of pepper

Pinch of grated lemon rind

2 T lemon juice

1 to 2 T diced pimiento (optional)

Trim off large leaves of broccoli; remove tough ends of lower stalks. Wash broccoli thoroughly, and separate into spears.

Arrange broccoli in steaming rack with stalks to center of rack. Place over boiling water; cover and steam 10 to 15 minutes or to desired degree of doneness. Arrange broccoli spears in serving dish; keep warm.

Combine mayonnaise, milk, salt, and pepper in a small saucepan; cook just until thoroughly heated, stirring constantly. (Do not boil.) Remove from heat, add lemon rind and juice, stirring well. Spoon sauce over broccoli; sprinkle with pimiento, if desired.

4 medium baking potatoes

Vegetable oil

1(10oz) package frozen broccoli spears

1(8oz) package process cheese with jalapeno peppers, cubed

2 tsp milk

Pepper to taste

Scrub potatoes thoroughly, and rub skins with oil. Bake at 400F for 1 hour or until done.

Cook broccoli according to package directions, omitting salt, coarsely chop broccoli spears.

Combine cheese and milk in a medium saucepan; cook over low heat, stirring until cheese melts. Stir in broccoli and pepper.

Split tops of potatoes lengthwise, and fluff pulp with a fork. Spoon topping over potatoes.

2 cups broccoli florets

1 1/2 cups cauliflower florets

1 cup cherry tomato halves

2 T minced onion

1/4 cup red wine vinegar

1 T olive oil

1 clove garlic, minced

1 tsp Dijon mustard

1/2 tsp dried parsley flakes

Dash of pepper

Cook broccoli and cauliflower, covered in a small amount of boiling water 3 minutes. Drain well; place in a shallow 1 quart dish. Add cherry tomatoes and onion; set aside.

Combine vinegar and remaining ingredients in a jar. Cover tightly, and shake vigorously.

Pour dressing over vegetables, tossing gently to coat. Cover and shill 2 hours, stirring occasionally.