Glazed Broccoli with Almonds

Serves: 6
Total Calories: 242


2 pounds fresh broccoli
1/2 teaspoon salt
1 beef bouillon cube
3/4 cup hot water
1 cup half and half
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 tablespoons sherry
2 tablespoons lemon juice
1/8 teaspoon pepper
2 teaspoons monosodium glutamate (optional)
1/2 cup (2-ounces) shredded Cheddar cheese
1/4 cup slivered almonds


Trim off large leaves of broccoli. Remove tough ends of lower stalks and wash broccoli thoroughly; separate into spears. Cook broccoli, covered, in a small amount of boiling salted water for 10 minutes or until crisp-tender. Drain well and place in a 12x8x2-inch baking dish. Dissolve bouillon cube in 3/4 cup hot water; stir in half-and-half and set aside.

Melt butter in a heavy saucepan over low heat; blend in flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually stir in bouillon mixture; cook over medium heat, stirring constantly until thickened and bubbly. Stir in sherry, lemon juice, pepper, and monosodium glutamate.

Pour sauce over broccoli. Sprinkle with cheese and almonds. Bake at 375° for 25-30 minutes.

Fun Fact: A hole in one is scored once every 3,500 golf rounds. Only 1%–2% of golfers score one during the year. A hole in one on a par four is called an albatross.

Nutritional Facts:

Serves: 6
Total Calories: 242
Calories from Fat: 160

This Glazed Broccoli with Almonds recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.

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