3 lbs. fresh broccoli or three 10 oz. pkgs. frozen broccoli spears
2 tbsp. butter
2 tbsp. all-purpose flour
1 1/2 tsp. dry mustard
1 tsp. brown sugar
1/2 tsp. Worcestershire sauce
1/4 tsp. salt
1 c. milk
1/2 c. dairy sour cream

Wash fresh broccoli; trim and cut into spears. Cook in boiling, salted water, covered, about 15 minutes or until tender. (Or cook frozen broccoli spears according to package directions). Drain.

Arrange broccoli in a shallow serving dish; keep warm. In saucepan melt butter. Blend in flour, dry mustard, brown sugar, Worcestershire sauce, salt and dash pepper. Add milk all at once.

Cook and stir until thickened and bubbly. Stir a small amount of hot mixture into sour cream. Return all to hot mixture in saucepan. Heat through but do not boil. Spoon sauce over broccoli in serving dish. Sprinkle with toasted slivered almonds, if desired. Makes 10 servings.