Serves: 5
Total Calories: 81
In a small saucepan, combine cornstarch, salt and paprika. Add milk and mustard, stirring until smooth. Add margarine. Stirring over medium heat, bring to a boil and boil for 1 minute or until thickened. Remove from heat. Stir in cheese until melted.
To use, pour over hot, drained vegetables such as peas, cauliflower, broccoli or Brussels sprouts.
This Cheese Sauce For Vegetables recipe is from the Slender Feast Cookbook. Download this Cookbook today.
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