| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
Vegetables, Sauces |
1 |
Servings |
INGREDIENTS
| 2 |
|
16 oz. pkg. frozen 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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