---------- Recipe via Meal-Master (tm) v8.02
 
      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
 
-----