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Chef with red wine glass


Serves 2.

1/2 cup broccoli, chopped
1/4 onion, chopped
1/4 cup carrots, chopped fine
1 small tomato, sliced
2 baked potatoes
1/2 tablespoon margarine
1/2 tablespoon flour
1/2 cup skim milk
1/4 cup cheese, shredded

Cook broccoli, onions, and carrots in a small amount of water until tender and set aside.

In a saucepan, melt margarine and stir in flour.

Add milk slowly while stirring.

Cook until sauce thickens, stirring occasionally.

Add cheese and stir until melted.

Add vegetables to cheese sauce and stir.

Split open potatoes.

Pour equal amounts of vegetable cheese mixture over each potato.

Top with sliced tomatoes.

Massachusetts Dept of Agricultural Resources - 

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