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