Broccoli Timbales

• 1 (10 oz.) pkg. frozen chopped broccoli, thawed and squeezed dry (or use fresh, chopped fine)
• 3 Tbsp. margarine
• 1 small onion, minced
• 2 Tbsp. flour
• 2 c. half and half
• 4 eggs
• 1 Tbsp. or 1 envelope chicken bouillon
• 1 tsp. salt
• 1/8 tsp. pepper
• boiling water

1. Finely chop broccoli; set aside.
2. Heat oven to 350u0b0.
3. In one quart saucepan, over medium heat, in hot margarine, cook onion until tender, stirring occasionally.
4. Stir in flour until blended; cook 1 minute, stirring frequently.
5. Gradually stir in one cup half and half, cook, stirring constantly, until slightly thickened. Remove saucepan from heat.
6. Grease six (6-ounce) custard cups or 12 muffin tins.
7. In medium bowl with wire whisk or fork, mix eggs, bouillon, salt, pepper and remaining half and half.
8. Stir in onion mixture and broccoli.
9. Ladle egg mixture into custard cups.
10. Set cups in 13 x 9-inch baking pan; place pan on oven rack.
11. Pour boiling water in pan to come halfway up sides of cups.
12. Bake 35 minutes (for custard cups), 20 minutes (for muffin tins) or until knife inserted in center of mixture comes out clean.
13. Invert custard cups onto platter.

broccoli, margarine, onion, flour, eggs, chicken bouillon, salt, pepper, boiling water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=659142 (may not work)