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Broccoli Ring Recipe
|Black pepper||To Taste (Few Grains)|
|Milk||1 Cup (16 tbs)|
|Mayonnaise||1 Cup (16 tbs)|
|Eggs||6 , beaten|
|Grated onion||2 Tablespoon|
|Chopped cooked broccoli||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 2763 Calories from Fat 2227
% Daily Value*
Total Fat 248 g382%
Saturated Fat 52.4 g262.2%
Trans Fat 0 g
Cholesterol 1545.4 mg515.1%
Sodium 2656.1 mg110.7%
Total Carbohydrates 78 g25.9%
Dietary Fiber 13.6 g54.2%
Sugars 20.8 g
Protein 59 g119%
Vitamin A 56.4% Vitamin C 4.1%
Calcium 44.4% Iron 44.5%
*Based on a 2000 Calorie diet
Heat until bubbly.
Remove from heat.
Add milk gradually, blending thoroughly.
Bring to boiling; stir and cook 1 to 2 minutes.
Blend mayonnaise into sauce.
Add mixture slowly to beaten eggs, stirring well.
Lightly mix in grated onion and cooked broccoli.
Pour mixture into a greased 1 1/2 quart ring mold.
Set mold in a pan in a 300Â°F oven.
Add boiling water to pan to a depth of 1 inch.
Bake about 35 minutes, or until custard tests done.
Unmold onto warm serving plate.
Serve with creamed chicken garnished with strips of pimiento and mushrooms lightly browned in butter.