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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Says Dona Alsover of Upland, California, âOur children and grandchildren live far away, so my husband, Jim, and I frequently plan a quiet dinner by candlelight. We have Vegetable Ramekins often since we can pull fresh things from our garden all year. It is a colorful and delicious side dish.â Ingredients:
1 small zucchini or yellow summer squash, halved and cut into 1/2-inch slices |
1/4 cup chopped green pepper |
1/3 cup broccoli florets |
1 medium carrot, julienned |
1 medium potato, peeled, cooked and cubed |
2 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
3/4 cup 2% milk |
1/4 teaspoon garlic salt |
1/8 teaspoon coarsely ground pepper |
1/4 cup shredded cheddar cheese |
1 tablespoon minced fresh parsley |
1 tablespoon chopped walnuts |
Directions:
1. In a large saucepan over medium heat, cook the squash, green pepper, broccoli and carrot in boiling water until crisp-tender; drain. Stir in the potato.
2. Spoon into two greased ovenproof 10-oz. custard cups or casseroles. In a small saucepan, melt butter; stir in flour, milk, garlic salt and pepper until smooth. Cook for 2-3 minutes, gradually adding the cheese in small amounts; cook and stir until cheese is melted.
3. Pour over vegetables. Sprinkle with parsley and walnuts. Bake, uncovered, at 350° for 20-25 minutes or until sauce is bubbly. Yield: 2 servings.
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