AuthorRetroRuth
This is a Tested Recipe!
Wash fresh broccoli; remove the outer leaves and tough parts of stalks. Chop broccoli. In saucepan cook chopped fresh broccoli, uncovered, in a small amount of boiling salted water for 8 to 10 minutes or till just tender. (Or cook frozen broccoli according to package directions.) Drain.
In medium saucepan soften the gelatin in the broth. Stir over low heat till gelatin is dissolved. Remove from heat. Stir in the mayonnaise or salad dressing, Worcestershire sauce, lemon juice, and salt. Fold in drained broccoli and chopped eggs. Pour into a 5-1/2-cup ring mold. Cover and chill several hours or overnight or till firm.
To serve, unmold onto a lettuce lined plate. If desired, fill center of ring with additional lettuce, whole or halved cherry tomatoes, and broccoli buds. Makes 10 servings.
Ingredients
Directions
Wash fresh broccoli; remove the outer leaves and tough parts of stalks. Chop broccoli. In saucepan cook chopped fresh broccoli, uncovered, in a small amount of boiling salted water for 8 to 10 minutes or till just tender. (Or cook frozen broccoli according to package directions.) Drain.
In medium saucepan soften the gelatin in the broth. Stir over low heat till gelatin is dissolved. Remove from heat. Stir in the mayonnaise or salad dressing, Worcestershire sauce, lemon juice, and salt. Fold in drained broccoli and chopped eggs. Pour into a 5-1/2-cup ring mold. Cover and chill several hours or overnight or till firm.
To serve, unmold onto a lettuce lined plate. If desired, fill center of ring with additional lettuce, whole or halved cherry tomatoes, and broccoli buds. Makes 10 servings.