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    Hot to Trot Broccoli Dip

    Source of Recipe


    List of Ingredients

    2 pkgs Frozen chopped broccoli (10 oz.)
    3/4 lb. Fresh mushrooms, chopped
    1/4 c. Onion, finely chopped
    1/4 c. Celery, minced
    1/4 c. Butter
    2 6 oz. Rolls of Garlic Cheese, diced
    1 can Cream of mushroom soup, undiluted
    Tabasco sauce to taste
    Worcestershire to taste
    Seasoned Salt to taste
    Dash Garlic Powder
    King-size corn chips


    Cook broccoli according to package directions. Drain well, all day if possible. Sauté mushrooms, onions and celery in butter. Place in double boiler. Add drained broccoli, cheese and soup, stirring until cheese is melted. Add tabasco sauce, Worcestershire sauce, seasoned salt and garlic powder. Pour mixture into chafing dish and serve with corn chips.




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