Vegetables mornay

Yield: 1 Servings

Ingredients:

2 16 oz. pkg. frozen

Instructions:

-broccoli carrots water -chestnuts and red peppers 4 1/2 oz Jar sliced mushrooms -drained 2 tb Margarine or butter 3 tb Flour 1/2 ts Salt 1/8 ts Nutmeg 1/8 ts Pepper 2 c Milk 1/3 c Grated Parmesan cheese 2 tb 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