Recipe - Vegetables With Coconut Cream

1 pack Frozen vegetables (broccoli;
cauliflower and carrots)
(16 ounces)
2 tablespoon Butter
2 tablespoon Flour
1 cup Milk
4 ounce Cream cheese; softened
One fourth teaspoon Salt
1/8 teaspoon Pepper
One fourth cup Parmesan cheese

1. Cook vegetables until almost done; drain and place in casserole dish.

2. Melt butter in saucepan. Stir in flour until smooth; add milk, cream
cheese, salt and pepper, stirring until thick.

3. Pour sauce over vegetables and sprinkle with Parmesan cheese.

4. Bake at 350º for 30 minutes. Yield: 4 servings.
Posted to recipeludigest by "Diane Geary" diane@keyway.net on Feb 16,
1998