Ingredients
- 1 teaspoon butter or margarine
- 1 teaspoon whole wheat or enriched flour
- 1/4 cup hot milk
- 1 tablespoon nonfat dry milk
- 1 large egg, beaten
- 1/2 cup cooked, mashed vegetables
Preparation
Preheat oven to 350 degrees F. Grease 2 custard cups.
Melt butter in medium-size saucepan over medium heat. Gradually add hot milk and nonfat dry milk. Cook and stir until thickened. Stir a small amount of hot sauce into egg in small size bowl, then mix egg into rest of sauce. Add mashed vegetables. Pour mixture into custard cups. Place the cups in a pan of hot water that comes up to level of mixture. Bake 30 minutes or until a knife inserted in the center comes out clean. Store covered in the refrigerator.
* For 6 - 12 months.
