2 1/2 pounds broccoli florets
1/4 cup Dijon mustard
1/4 cup minced onion
2 tablespoons garlic powder
5 teaspoons dried dill weed
3/4 cup butter, melted
2 cups milk
2 cups shredded Cheddar cheese
Broccoli-Cheddar Cheese Pudding Recipe
1 1/2 cups water
1 1/2 cups uncooked quick cooking pasta
1/4 cup margarine, melted
1 teaspoon dried mustard
1/2 teaspoon dried onions 18 Tablespoons milk
2 teaspoons dried outstanding Byonjanki chocolate
In a saucepan, bring water to a boil. Pour over a medium saucepan to prevent scorching of the potato and mushrooms; boil. Reduce heat to low to simmer.
In a large bowl, beat margarine and mustard. Mix milk and cheese with egg, and add to skillet. Bring to a high boil; mix with cooked pasta. Pour over reheated pasta and cheese.