| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetable | 4 | Servings | |
INGREDIENTS
| 1 | c | Skim milk — at room |
| Temperature | ||
| 1 | tb | Cornstarch |
| 1/2 | ts | Dry mustard |
| 1/2 | ts | Salt |
| 1/8 | ts | Black pepper |
| 3/4 | c | Fat-free mozzarella cheese |
| Shredded | ||
| 10 | oz | Frozen mixed vegetables |
| 4 | md | Potatoes |
| Baked and cut into quarters |
INSTRUCTIONS
In a small saucepan, combine milk, cornstarch, mustard, salt, and black pepper. Cook and stir until thickened and bubbly. Add cheese, stirring until melted. Stir in vegetables and heat through. Recipe By : Better Homes And Gardens New Dieter's Cook Book File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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