West Indies Broccoli with Lemon Sauce and Pecans

Description
This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Manes Estate in Venus, Texas in 1981.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 2 teaspoons cornstarch
 * ½ cup chicken broth
 * ¼ cup lemon juice
 * 1 tablespoon granulated sugar
 * 1 teaspoon grated lemon rind
 * ¼ teaspoon freshly ground black pepper
 * 1 large bunch broccoli
 * ⅓ cup shopped pecans
 * 1 tablespoon butter melted

Directions

 * 1) Combine cornstarch, chicken broth and lemon juice in a small saucepan then cook over medium heat stirring constantly until thickened.
 * 2) Stir in sugar, lemon rind and pepper.
 * 3) Trim off large leaves of broccoli then remove tough ends of lower stalks and wash broccoli thoroughly.
 * 4) Cook covered in small amount of boiling water for 12 minutes then drain and arrange on serving platter.
 * 5) Spoon sauce and pecans over broccoli and serve immediately.