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
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
