3/4 pound (about 3 cups) of fresh broccoli, chopped 1/4 cup of chopped green onion 2 tablespoons of butter 1 1/2 cups of liquid nonfat dry milk 4 eggs 1 cup of plain bread crumbs or use half plain and half seasoned 1 1/4 cups of sharp Cheddar cheese, shredded 3/4 teaspoon of salt 1/4 teaspoon of white pepper
Cook broccoli slightly (crisp tender), drain. Sauté the chopped onion in the 2 tablespoons of butter. Remove from heat and toss with broccoli. Beat milk and eggs in medium bowl. Stir in broccoli mixture, bread crumbs, cheese, salt and pepper. Spoon into eight buttered custard cups or 12 cup cupcake pan. Place the cups in pan with enough water to reach 2/3 of the way up sides of cups. Bake at 325ºF. for 35 - 40 minutes or until knife inserted near center comes out clean. Unmold and serve hot or cold.
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