Cheese and Vegetable Cups
- 8 slices soft thick white bread
- 3 Tbs. all purpose flour
- 1 C. milk
- 1/2 tsp. Worcestershire sauce
- 1 8 oz. pkg. American cheese slices, diced
- 1 10 oz. pkg. frozen mixed vegetables
- Lettuce leaves
- Cucumber slices
Preheat oven to 375 degrees. Spread one side of each bread slice with butter. Gently push a bread slice, buttered side down, into each of eight 6 oz. custard cups. Bake 10 minutes until browned; remove from custard cups.
Meanwhile, in 3 quart saucepan over medium heat, melt 2 Tbs. butter; stir in flour; cook 1 minute. Stir in milk and Worcestershire; cook until thickened. Add cheese and vegetables; cook until vegetables are hot and cheese melts. For each serving, place 2 toast cups on a dinner plate;
spoon some vegetable mixture into cups. Garnish with lettuce leaves and cucumber.
Yield: 4 servings
505 calories per serving