6 servings

1 large bunch broccoli, tough ends removed
1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick
2 tablespoons all-purpose flour
1-1/2 cups chicken broth
1/2 teaspoon salt
Dash pepper
2 tablespoons CRISCO all-vegetable shortening or 2 tablespoons CRISCO Stick
1/3 cup coarsely chopped walnuts
2 tablespoons fine bread crumbs
Cut tops off broccoli, leaving 2-inch flowerettes. Peel remaining stalks; cut into 2-inch pieces. (Cut large pieces in halves or quarters lengthwise.) There should be about 3 cups stalk pieces and 6 cups flowerettes.
Heat 1 quart of water to boiling in a 3-quart saucepan. Add stalk pieces; boil gently for 3 to 7 minutes until crisp-tender. Drain; rinse under cold water.
Melt 1/4 cup Crisco in a medium skillet over moderate heat. Stir in flour. Cook for 1 minute. Gradually stir in chicken broth; bring to boiling. Cook and stir until sauce is slightly thickened and smooth. Add stalk pieces, flowerettes, salt, and pepper. Partly cover and simmer for 10 minutes or until tender.
Melt remaining 2 tablespoons Crisco in a small skillet over moderate heat. Stir in walnuts and bread crumbs; cook for 3 to 4 minutes or until browned. Put vegetable mixture into a serving bowl. Sprinkle with walnut mixture.

NOTE: Substitute vegetable broth for the chicken broth to make this a vegetarian dish.