Ingredients
;
Approximately 2 cups cooked leftover vegetables
Knob of butter
1 level tablespoon flour
1/3 pint milk
Salt and pepper
6tbsp grated Cheddar cheese
For the cheese sauce:
2 tbsp butter OR margarine
Method;
Preheat oven to 355°F. - Gas Mark 4.Make out suitable sized small pieces from the cooked vegetables. Use a buttered baking dish, to place the vegetables. Melt margarine or butter for the sauce over a low heat and stir in the flour to cook gently for 1 minute. Slowly add milk to beat in. Stir well to prepare a really smooth sauce.Bring the sauce to a boil, season well and simmer for 1-2 minutes.Add 6tbsp of the grated cheese to stir in. When the cheese is melted pour over the cooked vegetables. 8) Sprinkle with the remaining cheese, place in the centre of a moderate oven heat through for 20 minutes. 9) Place under a hot grill to brown. SERVING 10) Serve the cheese vegetables with bread roll.
Approximately 2 cups cooked leftover vegetables
Knob of butter
1 level tablespoon flour
1/3 pint milk
Salt and pepper
6tbsp grated Cheddar cheese
For the cheese sauce:
2 tbsp butter OR margarine
Method;
Preheat oven to 355°F. - Gas Mark 4.Make out suitable sized small pieces from the cooked vegetables. Use a buttered baking dish, to place the vegetables. Melt margarine or butter for the sauce over a low heat and stir in the flour to cook gently for 1 minute. Slowly add milk to beat in. Stir well to prepare a really smooth sauce.Bring the sauce to a boil, season well and simmer for 1-2 minutes.Add 6tbsp of the grated cheese to stir in. When the cheese is melted pour over the cooked vegetables. 8) Sprinkle with the remaining cheese, place in the centre of a moderate oven heat through for 20 minutes. 9) Place under a hot grill to brown. SERVING 10) Serve the cheese vegetables with bread roll.
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