>From Pillsbury website...

~~~~~

Uptown Broccoli
Marge Walker 
Santa Claus, IN
Bake-Off® Contest 38, 1998

Prep Time: 20 min 

Makes: 6 servings  

Ingredients

1(1-lb.) pkg. Green Giant Select® Frozen Broccoli Spears
1to 2 tablespoons olive or vegetable oil
1/4to 1/2 cup pine nuts
1medium yellow or red bell pepper, cut into thin strips
1cup purchased ranch salad dressing
1tablespoon chopped fresh dill or 1 teaspoon dried dill weed
1teaspoon prepared horseradish
1teaspoon honey
1/4teaspoon garlic powder
Shredded fresh Parmesan cheese, if desired



1 .  Cook broccoli as directed on package. Drain; keep warm.
2 .  Meanwhile, heat oil in large skillet over medium heat until hot. Add pine 
nuts and bell pepper; cook and stir 5 minutes or until pine nuts are golden 
brown and bell pepper is crisp-tender. Drain; cover to keep warm.
3 .  In small saucepan, combine salad dressing, dill, horseradish, honey and 
garlic powder; mix well. Cook over medium heat for 2 minutes or until 
thoroughly heated, stirring constantly. DO NOT BOIL.
4 .  To serve, arrange broccoli spears on serving platter. Top with pine nuts 
and bell pepper. Spoon sauce over top. Garnish with cheese.



--
Rhonda G in Missouri 
Owner of Awesome Swaps and More 
Owner of A Place for Chatting and Friends 
Owner of Rhonda's Recipe Exchange 
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