BROCCOLI POLONAISE (275)    RECIPE (114)

• BROCCOLI, FROZEN, SPEARS
  QUANTITY:   12.5
  ASSOCIATED NUTRIENT:   BROCCOLI, FRZ, CKD WO/SALT
  NUTRIENT AMOUNT IN LBS.:   12.5
• EGGS, SHELL, FRESH
  QUANTITY:   6
  ASSOCIATED NUTRIENT:   EGGS, WHOLE, MED, RAW, FRESH, AND FRZ
• BREADCRUMBS
  QUANTITY:   .28125
  ASSOCIATED NUTRIENT:   BREADCRUMBS, DRY, GRATED
  NUTRIENT AMOUNT IN LBS.:   .28125
• MARGARINE, SALTED, BULK
  QUANTITY:   .875
  ASSOCIATED NUTRIENT:   MARGARINE, REGULAR, HARD, SYBN
  NUTRIENT AMOUNT IN LBS.:   .875
• PARSLEY, FLAKES
  QUANTITY:   .125
  ASSOCIATED NUTRIENT:   PARSLEY, DRIED
  NUTRIENT AMOUNT IN LBS.:   .125

1) COOK BROCCOLI IN SALTED WATER UNTIL JUST TENDER. DRAIN.
   PLACE IN PAN.
2) COOK EGGS UNTIL HARD COOKED; COOL IN COLD WATER. PEEL AND
   CHOP EGGS. RETAIN FOR STEP 4.
3) BROWN CRUMBS IN MARGARINE. POUR OVER COOKED BROCCOLI FROM STEP 1.
4) GARNISH WITH CHOPPED EGG FROM STEP 2 AND PARSLEY.