1 1/2 to 2 lb. fresh broccoli
1/4 c. butter or margarine
1/3 c. sliced green onion,
including green tops
1 jar (4 oz.) chopped pimiento
1 Tbsp. lemon juice
1/2 tsp. salt
1/8 tsp. pepper
pinch of oregano
Cook broccoli according to directions in vegetable
cooking chart. Cover and let stand. Combine butter and onions
in a 2-cup glass measure. Cook on High for 2 minutes or until
onions are transparent. Stir in pimiento, lemon juice and
salt. Pour over cooked, drained broccoli.
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