Serves: 6
Total Calories: 108

8 cups broccoli florets
2 to 3 tablespoons margarine or butter
1 tablespoon dill weed (the store bought type)
1/2 cup dry white wine or water
1/2 lemon (just use the juice)

Put the broccoli and cooking liquid in a 12 inch Dutch Oven and steam for about 8 minutes over 10 - 12 briquets. While waiting for the broccoli, melt the butter then add lemon juice to butter. Stir to mix. When the broccoli has steamed, drain any liquid off then pour the butter and dill mixture over the top. Toss to mix before serving. This goes especially well with most fish dishes.

A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Vegetables in Camp

Nutritional Facts:

Serves: 6
Total Calories: 108
Calories from Fat: 13

More Recipes from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook:
Asparagus Spears
Baked Corn Casserole
Baked Onions In A Dutch
Baked Spuds-River Style
Blue Cheese Dressing
Bob's Smothered Broccoli
Boiled Spuds & Veggies
Broccoli Salad
Caesar Salad
Canned Yams
Cauliflower And Broccoli With Pepper Cheese Sauce
Cee Dub's Fancy Veggies
Coleslaw
Cucumber And Tomato Salad
Easy Oriental Vegetables
Fancy Cranberries
Four-Five Bean Salad
Garden Fresh Chicken Pasta Salad
Green Beans And More
Green Beans With Red Peppers
Howard's Cucumber And Onion Salad
Howard's Refried Bean
Italian Squash
Janie's Taters
Lime Cucumbers
Marie's Green Beans
Marinated Vegetables
Middle Fork Mexican Corn
Mixed Italian Vegetables
No Name Creek Baked Beans
Penne Pasta With Roasted Vegetables
Quick And Simple Green Beans
Quick Fresh Mixed Veggies
Quick Fried Taters
Rainbow Rice
Ranch Veggies
Sand Bar Pasta Salad
Sauerkraut Salad
Spuds And Onions Au Gratin
Steamed Broccoli With Dill
Steamed Sweet Potatoes
Stuffed Tomatoes
Summer Italian Veggies
Summer Red Potato Salad
Sweet And Sour Red Cabbage
Tomato Basil Salad
Twice-Baked Potatoes