• • 1/4 c. mayonnaise
• • 2 tbsp. flour
• • 1/4 tsp. salt
• • Dash pepper
• • 1 c. milk
• • 1 c. shredded cheese
• • 4 (10-inch) curly lasagna noodles, cooked and drained
• • 4 slices boiled ham (4 oz.)
• • 2 pkg. (10 oz. each) frozen broccoli spears, cooked and drained

Directions:

Make cheese sauce in small saucepan. Stir together mayonnaise, flour, salt and pepper. Stir constantly over medium heat 1 minute. Gradually stir in milk until smooth. Stirring constantly cook until thick (do not boil). Stir in cheese until melted. Makes about 1 1/4 cups.

Spoon half of cheese sauce into 1 1/2 quart oblong baking dish. Place 1 slice of ham and 1/4 of broccoli on each lasagna noodle. Roll up jelly roll fashion; place each roll-up in the baking dish. Spoon remaining sauce over roll-ups; cover with foil. Bake in 350 degree oven for 15 minutes. Uncover; bake 15 minutes more or until hot.

Makes 4 servings.

• 4 chicken bouillon cubes.
• 4 cups water.
• 2 cans cream of chicken soup.
• 1 (10-12 oz) box chopped of broccoli.
• 1 1/2 cups raw potatoes, diced.
• 1 small onion, chopped.
• 1 pound Velveeta cheese.

Directions:

Boil 4 cups of water and dissolve bouillon in it.

Add the vegetables and cook over low heat until potatoes are soft.

Add the cheese and cook until melted.

• 1 cup of onion, chopped.
• 2 garlic cloves, minced.
• 2 cups of broccoli florets.
• 1 cup of mushrooms, chopped.
• 1 tablespoon of water.
• ¼ cup of nonfat cholesterol-free egg substitute.
• 2 medium egg whites.
• 10 oz of soft silken tofu.
• 1 tablespoon of yellow mustard.
• 1 teaspoon of dried basil.
• Pinch of nutmeg.
• ¼ teaspoon of salt.
• Pinch of black pepper.
• 2 tablespoons of nonfat Parmesan cheese.
• Red pepper rings, to garnish.
• Nonfat cooking spray.

Directions:

In a skillet sprayed with a nonfat cooking spray, sauté the onion and garlic.

Add the broccoli, chopped mushrooms, and 1 tablespoon of water.

Cover, reduce heat and steam until broccoli and mushrooms are just tender.

Place in an 8-inch square baking dish sprayed with nonfat cooking spray.

In a blender, combine the egg substitute, egg whites, tofu, yellow mustard, basil, nutmeg, salt, black pepper and Parmesan cheese.

Blend for 2 minutes, scraping down the sides, until the mixture is smooth, then pour over the broccoli mixture.

Garnish each corner with a red pepper ring and bake at 350°F (175°C) for 35 minutes or until the center is firm.

• 1/2 lb of beef boneless sirloin or round steak.
• 1 lb broccoli, cut into florets and 1 * 1/2-inch pieces (4 cups).
• 2 cups of hot cooked rice.
• 1 tablespoon of finely chopped garlic (6 cloves).
• 1/4 teaspoon of salt.
• Dash of white pepper.
• 1 teaspoon of cornstarch.
• 1 teaspoon of soy sauce.
• 1 teaspoon of sesame oil.
• 1/4 cup of chicken broth.
• 1 teaspoon of vegetable oil.
• 1 teaspoon of finely chopped ginger root.
• 2 tablespoons of brown bean paste.
• 1 (8 oz) can of sliced bamboo shoots, drained.

Directions:

Trim the fat from beef.

Cut the beef lengthwise into 2-inch strips.

Cut the strips crosswise into 1/8 inch slices. Toss the beef with salt and white pepper.

Place the broccoli in 1 inch of boiling water; heat to boiling. Cover
and cook for 2 minutes.

Immediately rinse with cold water and drain.

Mix cornstarch and soy sauce; stir in sesame oil and broth.

Spray non-stick wok or 12-inch skillet with non-stick cooking spray; heat over medium-high heat until cooking spray starts to bubble.

Add beef; stir-fry for about 2 minutes or until brown.

Remove beef from wok.

Cool wok slightly.

Wipe clean and respray.

Add oil and rotate wok to coat sides.

Heat over medium-high heat.

Add garlic, ginger root and bean paste and stir-fry for 30 seconds.

Add bamboo shoots and stir-fry for 20 seconds.

Stir in the beef and the broccoli.

Stir in the cornstarch mixture; cook and stir about 30 seconds or until thickened.

Serve over rice.

• ½ cup of cooked rice.
• 1 cup of water (for cooking the rice).
• ½ lb of frozen chopped broccoli, cooked and drained.
• 4 oz of shredded Cheddar cheese separated.
• ¼ cup of butter.
• ½ teaspoon of Cajun seasoning.

Directions:

Preheat your oven to 375°F (190°C).

Mix the cooked rice and well-drained cooked broccoli.

Add the butter, most of the shredded Cehddar, and Cajun seasoning; mix thoroughly.

Place in greased casserole dish, top with remaining cheese, and bake for about 25 minutes or until top is golden brown and bubbly.

• 1 cup of sliced onions.
• ½ cup of sliced green bell pepper.
• 1 clove garlic, minced.
• 2 tablespoons of butter.
• 6 medium eggs.
• 1/3 cup of half and half.
• ½ teaspoon of basil.
• ½ teaspoon of lemon pepper seasoning.
• 1 cup of frozen broccoli, cooked, drained.
• 1 cup of shredded Monterey Jack cheese.
• ½ cup of grated Parmesan cheese.

Directions:

Preheat your oven to 425°F (210°C).

Generously butter a 2 quart shallow casserole or 4 individual baking dishes.

In a large skillet over medium-low heat, sauté the sliced onions, bell pepper and garlic in the butter until tender; cook slightly.

In a large bowl, beat the eggs, half and half, basil and lemon pepper seasoning until combined.

Stir in the onion-pepper mixture and broccoli.

Pour into prepared casserole.

Sprinkle with the shredded Monterey Jack and grated Parmesan.

Bake for 20 minutes or until mixture is set (the top will remain moist).

Allow to stand for 5 minutes before serving.

• ½ lb of bacon, cooked and crumbled.
• 1 bunch of croccoli, cut into small pieces.
• 1 medium red onion, diced.
• ½ cup of cheese, diced.
• ½ cup of salad dressing.
• ¼ cup of sugar.
• 1 ½ teaspoons of vinegar.

Directions:

Cook the bacon.

Mix together the the bacon, broccoli, onion and cheese.

Combine the salad dressing, sugar and vinegar; then toss with the salad.

Serve as desired.

• ¾ lb of fresh broccoli, cut in two-inch lengths.
• 1/3 lb of beef sirloin, cut into thin strips.
• ½ cup of blanched almonds, toasted.
• 4 tablespoons of vegetable oil.
• 3 tablespoons of white wine.
• 1 tablespoon of soy sauce.
• ½ teaspoon of cornstarch.
• ½ teaspoon of sugar.
• ¼ teaspoon of garlic powder.
• Pinch of ground ginger.
• Boiling water.

Directions:

Combine the beef, white wine, cornstarch, soy sauce, sugar, garlic powder and ginger.

Marinate for 30 minutes.

Split each length of broccoli into four pieces, then drop into boiling water and boil for 2 minutes; then drain.

Heat 2 tablespoons of vegetable oil in a wok or a skillet, then add the broccoli and stir-fry for 2 minutes.

Arrange broccoli in a ring at the edge of a serving plate.

Add the remaining 2 tablespoons of vegetable oil to your wok or skillet.

Lift the beef from the marinade and stir-fry for 1 minute.

Add the marinade and cook, stirring until glazed.

Pour into center of broccoli and sprinkle almonds over top.

• 10 ounces (3 packets) of frozen broccoli.
• 10 ounces (2 cans) of cream of chicken soup.
• 8 ounces (1 jar) of Cheese Whiz.
• 3 cups of cooked rice.
• 3 tablespoons of butter.
• 1 large onion, chopped.

Directions:

Preheat your oven to 350°F (175°C)

Sauté the onion in butter until it turns transparent.

Add the frozen broccoli, cooking over a low heat until the broccoli is tender.

Add chicken soup, Cheese Whiz and cooked rice.

Pour into a three-quart casserole.

Bake for 25-30 minutes or until bubbly.

• 2 ½ cups of Cooked Rice.
• 1 small jar of cheese sauce.
• 2 can undiluted Cream of Mushroom Soup.
• 1 cup of Celery, chopped.
• 1 cup of Onion, chopped.
• 2 Large florets of broccoli, chopped.

Directions:

Cook celery and onions tender.

Boil the broccoli until tender.

Mix the cheese sauce with the hot rice.

Combine the soup, broccoli, onion and celery.

Put aside the mixture for half an hour and then bake uncovered in a hot oven for an hour.