Herbed Broccoli

If the breadcrumbs have not been prepared, half the hamburger buns and then toast them in a low temperature oven (200 degrees F) until slightly golden brown and firm. Cool the hamburger buns before preparing crumbs.
Break the bread into pieces and place them into a food processor or appropriate grinder. Process the bread until the desired crumb size is obtained. See recipe MRS 1303, Whole Wheat Bread Crumbs, for detailed directions and photographs of this recipe.

Heat the margarine in a stock pot until it has browned.
Turn off the heat then add the lemon juice. Stir the mixture until it is blended.

Add the onions, garlic powder, basil, parsley, pepper, onion powder, parmesan cheese, and bread crumbs to the melted margarine.
Mix the ingredients, then place them on a sheet pan and brown for 5 minutes at 350 degrees. Set aside until step 6.

To steam the broccoli:

• Place no more than 5 pounds of frozen broccoli in perforated steamtable pans.
• Steam the broccoli for 2 to 3 minutes.
• Place the broccoli in solid steamtable pans for seasoning and service.
• If using solid steamtable pans for steaming, drain the liquids from the pans prior to seasoning and service.

To cook the broccoli:

• Place the frozen broccoli in a braising pan, steam jacketed kettle or stockpot.
• Cover the broccoli with water, then bring it to a boil.
• Decrease the heat until the water simmers and cook for 5 to 8 minutes.
• Drain the water and transfer the broccoli to soild steamtable pans for seasoning and service.

Divide the broccoli evenly between steamtable pans (12' x 20" x 2½") which have been lightly coated with food release spray. For 50 servings, use 2 pans.

Sprinkle 1½ cups of breadcrumb mixture over each pan of broccoli before serving.

Serve it immediately, or cover it and place in a warmer until ready for service. If aluminum foil is used as a cover, cut holes in aluminum foil.

Portion with #8 scoop per serving. Each portion provides ½ cup of dark green vegetable.