broccoli, thawed and drained 1 cup cooked ham, optional

broccoli, thawed and drained 1 cup cooked ham, optional 1 can (4 oz.) sliced mushrooms, drained Parsley sprigs, optional In large saucepan over medium heat, melt butter. Remove 1 1/2 tablespoons and stir into crumbs. Set aside. Blend flour, salt, and pepper into remaining butter. Cook, stirring constantly, until mixture boils and is smooth and thickened. Remove from heat. Stir in cheeses until melted. Reserve 3 center egg slices fro garnish. Chop remaining eggs. Stir eggs, broccoli, ham if desired, and mushrooms into cheese sauce. Pour into greased 9 by 9 by 2-inch baking dish. Sprinkle with reserved crumb. Bake in preheated oven at 350 degrees until hot and bubbly, about 20 minutes. Garnish with reserved egg slices and parsley, if desired. Hearty Chowder 1/3 cup butter 1 medium onion, diced 1/2 cup diced green pepper 4 tablespoons all purpose flour 2 teaspoons chicken bouillon 3 cups milk 2 cups cooked cubed potatoes 1 can 16 Oz. com incl. liquid 2 tablespoons diced pimento 1/2 teaspoon salt 1/4 teaspoon pepper 1 bay leaf 8 hard-cooked eggs Melt butter in a large saucepan on medium high heat, cook onion and green pepper until tender, blend in flour and bouillon. Cook until mixture is smooth and bubbly, stirring constantly until mixture thickens. Add potatoes, com and liquid, pimento, salt, pepper and bay leaf. Simmer about 15 minutes. Remove bay leaf and gently fold in eggs. 6 servings.