Vegetables Mornay Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2: 16 oz. pkg. frozen broccoli, carrots, water chestnuts and red peppers
4 1/2 ounce: Jar sliced mushrooms, drained
2 tbsp: Margarine or butter,
3 tbsp: Flour,
1/2 tsp: Salt,
1/8 tsp: Nutmeg,
1/8 tsp: Pepper,
2 cup: Milk,
1/3 cup: Grated Parmesan cheese,
2 tbsp: Dry bread crumbs, if desired
Directions:
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
Source from luhu.jp
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
Source from luhu.jp