jeri (05/12/83)
Here is another recipe from my friend Terry Swiss-Sauced Broccoli Roulade 2 tbsp + 2 tsp margarine 1/2 cup less 1-1/2 tsp enriched all-purpose flour 1/2 tsp salt 1 cup skim mild 4 eggs, separated 1 pkg. (10 oz) frozen chopped broccoli 1 oz. swiss cheese, shreaded Swiss Cheese Sauce (see recipe) Broccoli florets and cherry tomatoes to garnish (optional) Spray a 15"x10" jelly-roll pan with non-stick cooking spray. Line with wax paper; then spray with nonstick cooking spray; set aside. In medium saucepan, heat margarine until bubbly; stir in flour and salt, then whisk in milk. Cook, stirring, until very thick, about 10 minutes. In small bowl, beat egg yolks until light and fluffy; stir in small amount of thickened flour mixture to yolks, then stir yolk mixture into saucepan. Remove from heat; set aside. In medium bowl, beat egg whites until stiff but not dry. Fold egg whites into yolk mixture, then spread evenly in prepared pan. Bake at 325 for 45-60 minutes or until top springs back when touched. While roulade is baking, cook broccoli; drain well and set aside. Turn roulade out onto cloth towel; spread broccoli evenly over roulade to 1/2" from edges. Sprinkle evenly with cheese. Using towel, start from short end and roll up, jelly-roll style. Place seam side down on serving plate; carefully remove towel. Top evenly with 1/2 of Swiss Cheese Sauce. If desired, garnish plate with broccoli florets and cherry tomatoes. Serve 1/8 remaining sauce with each slice roulate. Makes 8 servings. Swiss Cheese Sauce: 2 tbsp + 2 tsp reduced calorie margarine 2 tbsp + 1-1/2 tsp enriched all-purpose flour 1/4 tsp ground nutmeg 1 cup skim milk 3 oz. swiss cheese, shredded In medium saucepan, heat margarine until bubbly; stir in flour and nutmeg. Cook 1 minute, then whisk in milk. Cook, stirring until thickened, then gradually stir in cheese until melted. Proceed as directed in recipe above. Makes 8 servings.