Glazed Broccoli with Almonds

-Heather Jordan

2 pounds broccoli or 2 packages (10 ounces each) frozen broccoli
1/2 teaspoon salt
1 chicken bouillon cube
3/4 cup hot water
1/4 cup butter or margarine
1/4 cup flour
1 cup light cream
2 tablespoons lemon juice
Salt and pepper to taste
1/4 cup grated Parmesan cheese
1/4 cup slivered almonds

Separate broccoli; trim stems and wash thoroughly. Add salt to a pot of boiling water and cook broccoli 6 minutes or until barely tender. Drain and arrange in 9-by-9-inch baking pan. While broccoli is cooking, prepare sauce. Dissolve bouillon cube in hot water. Melt butter or margarine in saucepan and blend in flour. Gradually stir in cream and dissolved bouillon cube; cook over medium heat, stirring constantly, until thickened and smooth. Remove from heat and stir in lemon juice, salt and pepper. Adjust seasonings to taste. Pour sauce over broccoli. Sprinkle with cheese and almonds. Bake at 375 degrees for 20 minutes or until golden brown. Makes 6 to 8 servings.