Mike Powell wrote to DAVE DRUM <=-

No thanks, unless it is maybe raw and in small pieces in a salad. Otherwise, it is on the "I do not eat" list. It is not as bad as brocolli, but it is on the list. ;)

What did broccoli ever do to you? <G>

I am an admitted broccoli fan.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crab-And-Broccoli Chowder
Categories: None
Yield: 7 Servings

1 1/2 c Small Broccoli Florets; (1
-Sm. Head)
Cooking Spray
1 c Onion; Chopped
2 c Red Potatoes (3/4 Lb.);
-Peeled And Cubed
1/2 c Dry White Wine
1 tb Worcestershire Sauce
1/2 ts Dried Rubed Sage
1/4 ts Salt
1/4 ts Ground Nutmeg
1/4 ts Pepper
1 ds Hot Sauce
3 cn (10 1/2 Oz) Low-Salt Chicken
-Broth
5 tb All-Purpose Flour
2 1/2 c 2% Low-Fat Milk
1/2 c (2 Oz.) Extra-Sharp Cheddar
-Cheese; Shredded
3/4 lb Lump Crabmeat; Drained And
-Deshelle
2 tb Lemon Juice
1 tb Sherry

Steam broccoli, covered, about 2 minutes, or until tender.

Place a Dutch oven coated with cooking spray over medium heat until
hot. Add onion, saute 4 minutes. Add potato and next 8 ingredients
(potato through broth); bring to a boil. Reduce heat; simmer,
uncovered, 30 minutes or until tender.

Place 3 cups potato mixture in a blender; process until smooth. Add
puree back to potato mixture in pan; stir well.

Place flour in a bowl. Gradually add milk; stir with a whisk until
blended. Add to potato mixture. Cook over medium heat until thick
(about 10 minutes), stirring constantly. Stir in cheese. Add
broccoli, crabmeat, lemon juice, and sherry cook until thoroughly
heated.

Shared by Jill Proehl, REG2, St. Louis, MO

Recipe by: Cooking Light - Jan/Feb 1998

Posted to MC-Recipe Digest by Jill Proehl <jpxtwo@swbell.net> on Feb
24, 1998

MMMMM

-- Sean

... The best way to appreciate leisure is to work hard for it.
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