Preparation time: 15 minutes. Cooking time: 4 to 6 minutes. Baking time: 20 to 25 minutes at 350 degrees. Serves: 4.

1 1/2 lbs. broccoli
Boiling salted water
2 tbsp. butter
1/4 c. finely chopped onion
2 tbsp. all-purpose flour
1/4 tsp. garlic salt
1 pkg. (3 oz.) cream cheese, room temp.
1/4 c. crumbled blue cheese
1 jar (2 oz.) sliced pimentos
1 c. milk
1/3 c. crushed butter-flavor crackers

1. Rinse broccoli well. Drain. Cut tops into bite-size flowerets.

2. Trim off ends of stems. Peel lower portions of remaining stems. Slice into 1/4 inch pieces.

3. Cook flowerets and stems in boiling salted water 4 to 6 minutes until tender-crisp. Drain. Place in a shallow, greased 2-quart baking dish.

4. In a medium saucepan, melt butter over medium heat. Add onion. Cook until soft but not browned. Stir in flour and garlic salt. Cook, stirring, until bubbly. Remove pan from heat. Mix in cream cheese, blue cheese and pimentos. Gradually add milk.

5. Return to heat. Cook, stirring, until sauce is thick. Pour over broccoli. Sprinkle with cracker crumbs.

6. Bake at 350 degrees for 20 to 25 minutes until heated through and lightly browned.

TIPS: Broccoli may be steamed instead of boiled. Recipe may be prepared for baking ahead of time. After sprinkling with cracker crumbs, cover and refrigerate. Increase baking time to 25 to 30 minutes.