{"id":140,"date":"2011-01-13T18:22:25","date_gmt":"2011-01-14T01:22:25","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=140"},"modified":"2016-05-18T15:30:51","modified_gmt":"2016-05-18T21:30:51","slug":"140","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/140.html","title":{"rendered":"Baked Broccoli with Blue Cheese Sauce"},"content":{"rendered":"<p>We<em> had this with prime rib for Christmas dinner this year.\u00a0 Pretty red and green.<\/em><\/p>\n<p><strong>Ingredients:<br \/>\n<\/strong><\/p>\n<ul>\n<li><span style=\"font-weight: normal\">1\u00bd\u00a0lbs Broccoli<\/span><\/li>\n<li><span style=\"font-weight: normal\">2 tbs Butter<\/span><\/li>\n<li><span style=\"font-weight: normal\">\u00bc\u00a0c Onion &#8211; finely chopped<\/span><\/li>\n<li><span style=\"font-weight: normal\">2 tbs Flour<\/span><\/li>\n<li><span style=\"font-weight: normal\">\u00bc\u00a0tsp Garlic salt<\/span><\/li>\n<li><span style=\"font-weight: normal\">1 pkg (3 oz) Cream cheese, room temp.<\/span><\/li>\n<li><span style=\"font-weight: normal\">\u00bc\u00a0c\u00a0 Blue cheese &#8211; crumbled<\/span><\/li>\n<li><span style=\"font-weight: normal\">2 oz Sliced Pimentos<\/span><\/li>\n<li><span style=\"font-weight: normal\">1 c Milk<\/span><\/li>\n<li><span style=\"font-weight: normal\">1\/3 c Butter flavored crackers &#8211; crushed<\/span><\/li>\n<\/ul>\n<p><strong>Instructions:<br \/>\n<\/strong><\/p>\n<ol>\n<li>Rinse broccoli well.\u00a0 Drain.\u00a0 Cut tops into bite-size flowerets.<\/li>\n<li>Trim off ends of stems.\u00a0 Peel lower portions of remaining stems.\u00a0 Slice into 1\/4 inch pieces.<\/li>\n<li>Cook flowerets and stems in boiling salted water 4 to 6 minutes until tender-crisp.<\/li>\n<li>Drain.\u00a0 Place in a shallow,\u00a0 greased 2 quart baking dish.<\/li>\n<li>In a medium saucepan, melt butter.\u00a0 Add onion, cook until soft but not browned.<\/li>\n<li>Stir in flour and garlic salt.\u00a0 Cook, stirring, until bubbly.<\/li>\n<li>Remove pan from heat.<\/li>\n<li>Mix in cream cheese, blue cheese and pimentos.<\/li>\n<li>Gradually add milk.<\/li>\n<li>Return to heat, cook, stirring, until sauce is thick.<\/li>\n<li>Pour over broccoli.<\/li>\n<li>Sprinkle with cracker crumbs.<\/li>\n<li>Bake at 350\u00b0 for 20-25 minutes until heated through and lightly browned.<\/li>\n<\/ol>\n<p><strong>Serves: <\/strong>4<\/p>\n<p><strong>Notes:<\/strong><\/p>\n<ul>\n<li>I used the bagged broccoli already trimmed.<\/li>\n<li>Worked great &#8211; can be done ahead and reheated (one less last-minute job).<\/li>\n<\/ul>\n<p><strong>Source: <\/strong>Cooks.com<\/p>\n","protected":false},"excerpt":{"rendered":"<p>We had this with prime rib for Christmas dinner this year.\u00a0 Pretty red and green. Ingredients: 1\u00bd\u00a0lbs Broccoli 2 tbs Butter \u00bc\u00a0c Onion &#8211; finely chopped 2 tbs Flour \u00bc\u00a0tsp Garlic salt 1 pkg (3 oz) Cream cheese, room temp. \u00bc\u00a0c\u00a0 Blue cheese &#8211; crumbled 2 oz Sliced Pimentos 1 c Milk 1\/3 c Butter &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/140.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Baked Broccoli with Blue Cheese Sauce&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[18],"tags":[92],"class_list":["post-140","post","type-post","status-publish","format-standard","hentry","category-vegetables","tag-gk"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/140","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=140"}],"version-history":[{"count":10,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/140\/revisions"}],"predecessor-version":[{"id":1916,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/140\/revisions\/1916"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=140"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=140"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=140"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}