Recipe: Vegetables with Ham and Mushroom Sauce (Carnation Nonfat Dry Milk, 1975)

VEGETABLES WITH HAM AND MUSHROOM SAUCE

2 tablespoons butter
1/4 cup minced onion
1 cup sliced fresh mushrooms
1/4 cup flour
1/2 cup finely diced cooked ham
2 cups liquid Carnation Instant Nonfat Milk*
1 teaspoon Worcestershire sauce
3/4 teaspoon prepared mustard
1/2 teaspoon salt
1/8 teaspoon pepper
1 quart boiling salted water
2 cups cut green beans**
1 cup small cauliflowerettes**
1/2 cup sliced carrots**
1/2 cup diced celery**

Melt butter in saucepan over medium heat. Add onion and mushrooms. Saute until tender.

Stir in flour. Stir in ham, liquid instant milk, Worcestershire sauce, mustard, salt and pepper. Heat until mixture just comes to a boil and thickens; stir constantly.

Drop green beans in boiling salted water. Cover and cook 10 minutes.

Add cauliflowerettes and carrots; cook covered, another 10 minutes.

Add celery and cook 3-5 minutes longer or until vegetables are tender. Drain well.

Pour sauce over vegetables in serving dish.

*To mix 1 quart fortified Carnation Instant Nonfat Milk, add water to 12/3 cups instant milk crystals to make 1 quart liquid.

**Four cups frozen mixed garden vegetables may be substituted, if desired. Cook them according to package directions.

Makes 8 servings
Source: How to Feed Your Family Better for Less (Carnation Instant Nonfat Dry Milk), Carnation Company, 1975