Broccoli and Cream Sauce

Select firm, green heads of broccoli. Cut the broccoli off at the point of the stem where it cuts easily. This is usually just below where the floret stalks begin. Then cut the florets into even-size pieces. If any of the floret stems are too thick, cut them in half, or more if needed. Put the broccoli in a flat pan with enough water to make about 1 inch on the bottom of the pan. Cover the pan and turn the heat on high. When you hear it begin to boil (or see the steam come out of the pan), turn the heat down to medium. Cook for 12 minutes.

You can test the stem portions to be sure it is done. Drain the liquid and set back on the burner, uncovered, for a minute or two to make sure all the liquid is boiled off. Eat plain, cover with butter, or cover with Cream Sauce.

Cream Sauce
2 tablespoons butter
2 tablespoons flour
1 cup milk
About 1 cup grated cheese

Melt butter in a pan. When it bubbles, add flour. Cook and stir about 1 minute to cook the flour. When it is cooked add milk and stir to blend. The flour likes to stick around the edges, so get it off with a spoon. It will take a while to thicken because it has been in the refrigerator. When it is thick, add grated cheese to the mixture.