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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Ingredients:
14 1/2 Ounce(s) chicken broth, can 13 1/2 oz evaporated skim milk, can
1 Cup(s) broccoli, frozen, cut 8 oz corn, whole kernal, drained
1 Cup(s) mushrooms, fresh, sliced 1 tb pimiento, chopped
1/2 Cup(s) onion, chopped 1/4 ts salt
1 Tablespoon(s) margarine 1/8 ts pepper
1/8 Cup(s) flour, all-purpose | |
Directions: PER SERVING: 116 Cal., 8g Pro., 17g Carbo., 3g fat, 2mg chol., 477 Sodium
In a samll saucepan bring broth and broccoli to boil. Reduce heat; cover
and simmer for 5 minutes. Do not drain. Set aside. In a large saucepan
cook mushrooms and onions in margarine till tender. Stir
in flour, salt, and pepper. Add milk all at once. Cook and stir till
bubbly. Cook and stir 1 minute more. Stir in broccoli with broth, corn,
and pimiento; heat through.
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