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Cook'n with Betty Crocker 
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Cook'n with a Taste of Home 
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Vegetable Rarebit Cups |
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Serves: 2 Print this RecipePrep: 8 min Cook: 12 min 2 cups frozen mixed broccoli, cauliflower and carrots 2 tablespoons butter or margarine 2 tablespoons all-purpose flour 1 teaspoon Dijon style mustard 3/4 cup milk 2 tablespoons dry white wine or chicken broth 1 cup shredded Fontina cheddar cheese (4 ounces) 2 baked puff pastry shells 1. Cook vegetables as directed on package; drain well. 2. Heat butter in 1 1/2-quart saucepan over medium heat until melted. Stir in flour and mustard. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in wine. Gradually stir in cheese until melted. Fold in vegetables. 3. Serve cheese sauce over pastry shells. 1 Serving: Calories 640 (Calories from Fat 415); Fat 46g (Saturated 25g); Cholesterol 140mg; Sodium 670mg; Carbohydrate 36g (Dietary Fiber 3g); Protein 23g % Daily Value: Vitamin A 78%; Vitamin C 26%; Calcium 56%; Iron 16% Diet Exchanges: 2 Starch, 2 High-Fat Meat, 1 Vegetable, 6 Fat From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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