VEGETABLES MORNAY

      Title: VEGETABLES MORNAY
  Categories: Vegetables, Sauces
       Yield: 1 Servings
  
       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
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