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From Soul Food, Michigan Makes 6-8 servings 1 cup finely shredded cheddar cheese 3 garlic cloves, minced 2 cubes chicken bouillon, dissolved in 2 cups boiling water 2 piecrusts 1/4 cup butter 2 cups broccoli florets (or half cauliflower, half broccoli) 1 tablespoon lemon juice 1 teaspoon poultry seasoning 1 large carrot, sliced 1/4 cup all-purpose flour 1/2 cup chopped onion Salt and pepper, to taste

Press cheese into top and bottom crusts. In large skillet, melt butter; add broccoli, carrot, onion and garlic, and cook until veggies are tender-crisp. To dissolved bouillon, add lemon juice and poultry seasoning; gradually add flour to thicken. Fold into vegetables. Season to taste. Place mixture into prepared crust in 9-inch pie pan. Cover with top crust and cut slits in top. Place on baking sheet and bake at 375 degrees for 35 minutes; cool slightly before serving.