Frosty Pumpkin Pie
INGREDIENTS:
2 16 oz. pkg. frozen 1/2 ts Salt
-broccoli, carrots, water 1/8 ts Nutmeg
-chestnuts and red peppers 1/8 ts Pepper
4 1/2 oz Jar sliced mushrooms, 2 c Milk
-drained 1/3 c Grated Parmesan cheese
2 tb Margarine or butter 2 tb Dry bread crumbs, if
3 tb Flour -desired
2 16 oz. pkg. frozen 1/2 ts Salt
-broccoli, carrots, water 1/8 ts Nutmeg
-chestnuts and red peppers 1/8 ts Pepper
4 1/2 oz Jar sliced mushrooms, 2 c Milk
-drained 1/3 c Grated Parmesan cheese
2 tb Margarine or butter 2 tb Dry bread crumbs, if
3 tb Flour -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.
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.