"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Cheesy Broccoli, by , is from The Extended Hargrove Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/2 pounds broccoli 6 ounces process American cheese, shredded 1/4 cup sliced almonds, toasted
Cut thick broccoli stems lengthwise into fourths to form spears. Heat 1 inch water (salted if desired) to boiling. Add broccoli. Cover and heat to boiling; reduce heat. Cook 5 to 8 minutes or until stems are tender; drain. Arrange half of the broccoli in serving dish. Sprinkle with half of the cheese and almonds; repeat.
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