The November 2001 Issue of Chewin' the News from 30 Day Gourmet Freezer Cooking . . .

Chewin'

the News

November 2001

Nutty Broccoli Spread

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Makes:	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Ingredients:
Broccoli; frozen, chopped	10 oz.	20 oz.	30 oz.	40 oz.	50 oz.	60 oz.
Cream cheese	4 oz.	8 oz.	12 oz.	16 oz.	20 oz.	24 oz.
Parmesan cheese, grated	1/2 C.	1 C.	1 1/2 C.	2 C.	2 1/2 C.	3 C.
Garlic powder	1/2 t.	1 t.	1 1/2 t.	2 t.	2 1/2 t.	1 T.
Basil flakes, dried	1/2 t.	1 t.	1 1/2 t.	2 t.	2 1/2 t.	1 T.
Walnuts, chopped	1/4 C.	1/2 C.	3/4 C.	1 C.	1 1/4 C.	1 1/2 C.
Lemon juice	1 T.	2 T.	3 T.	1/4 C.	1/4 C. + 1 T.	1/4 C. + 2 T.
Italian bread, large loaf	1	2	3	4	5	6

Assembly Directions:

Cook broccoli according to package directions. Drain well. Place broccoli in food processor or blender. Add cream cheese, Parmesan cheese, garlic powder and basil. Process until mixed but do not over blend. Add nuts and process 3-5 more seconds.

Freezing and Cooking Directions:

To freeze spread only, scoop it into a freezer bag or container. Seal and freeze.

To serve, thaw mixture. Cut bread loaf in half lengthwise or cut into one inch crosswise slices. Spread the mixture over the cut surfaces of the loaf or on top side of the slices. Bake at 350 degrees until spread is hot, about 10-15 minutes. Cut loaf and serve.

To freeze spread and bread together, cut loaf in half lengthwise. Spread half the mixture on each half of loaf. Cover surface of spread with a layer of plastic wrap. Place both halves back together. Wrap well in foil, then freeze.

To serve, thaw wrapped bread. Separate the halves and carefully REMOVE THE PLASTIC WRAP. Bake in a 350 degrees oven until spread is hot, about 10-15 minutes. Cut and serve.

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