Vegetables mornay

Yield: 1 servings

Measure Ingredient
2 \N 16 oz. pkg. frozen broccoli, carrots, water chestnuts and red peppers
4½ ounce Jar sliced mushrooms, drained
2 tablespoons Margarine or butter
3 tablespoons Flour
½ teaspoon Salt
⅛ teaspoon Nutmeg
⅛ teaspoon Pepper
2 cups Milk
⅓ cup Grated Parmesan cheese
2 tablespoons Dry bread crumbs, if desired

The creamy nutmeg Moray sauce is a lighter version of the traditional sauce. Save preparation time by using prepackaged frozen vegetables.

Cook vegetables as directed on package. Drain; place in large bowl.

Stir in mushrooms. Meanwhile, melt margarine in small saucepan over medium heat. Stir in flour, salt, nutmeg and pepper; cook until smooth and bubbly, stirring constantly. Remove from heat. Gradually stir in milk. Cook over medium heat until thickened, stirring constantly. Remove from heat; stir in Parmesan cheese. Pour over vegetables; stir until well coated. Spoon into serving dish; sprinkle with bread crumbs. 12 (l/2-cup) servings.

Frozen vanilla yogurt is the surprise ingredient in this satisfying, but not sinfully sweet, pumpkin pie.

From the files of Al Rice, North Pole Alaska. Feb 1994

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