| Creamy Vegetables |
| Number of Servings |
4 |
|
Serving Size |
1/2 cup |
| Preparation Time |
10 minutes |
|
Cooking Time |
NA |
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| Quantities |
Ingredients |
| 1 tablespoon | margarine |
| 1 tablespoon | flour |
| 1/8 teaspoon | pepper |
| 1 cup | skim or reconstituted nonfat dry milk |
| 2 cups | frozen vegetables |
|
| Equipment |
Instructions |
- measuring spoons
- saucepan
- stirring spoon
- measuring cup
|
- Melt margarine in saucepan over low heat.
- Stir in the flour and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat.
- Stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute.
- Stir frozen vegetables into sauce. Heat thoroughly and serve. Refrigerate leftovers.
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| NOTES: Serving Suggestion: Serve over rice, noodles, or potatoes.Carrots and broccoli were the vegetables used in the nutritional analysis. |
| Nutrition Information |
| Calories |
97 |
| Total Fat |
3g |
| Saturated Fat |
0g |
| Protein |
5g |
| Carbohydrates |
14g |
| Fiber |
3g |
| Sugar |
10g |
| Vitamin A |
80% |
| Vitamin C |
8% |
| Calcium |
15% |
| Iron |
10% |
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