Vegetable Florets with Cheddar sauce Recipe

  • 2 Cauliflower florets
  • 2 broccoli florets
  • 1/3 water
  • 1 butter
  • 1 flour
  • 1/2 evaporated milk
  • 1 Sliced Mushrooms, drained (4 oz. can)
Place cauliflower, broccoli and water in large saucepan. Bring to a boil. Reduce heat to low; cover. Cook for 12 to 15 minutes or until vegetables are crisp-tender. Drain; remove vegetables from saucepan. Melt margarine in same saucepan over medium heat. Stir in flour. Add evaporated milk; cook, stirring constantly, until mixture comes to a boil and is thickened. Add cheese; stir until melted. Stir in mushrooms; remove from heat. Stir in cauliflower and broccoli. Serves 4.
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