Luncheon Vegetable Plate
|Cooked cauliflower||1⁄2 Cup (8 tbs)|
|Cooked asparagus spears||1⁄2 Cup (8 tbs)|
|Cooked green beans||1⁄2 Cup (8 tbs)|
|Canned mushrooms||1⁄2 Cup (8 tbs), drained|
|Skim milk||1⁄4 Cup (4 tbs)|
|Tomato juice||1⁄4 Cup (4 tbs)|
|Cheddar cheese||2 Ounce, diced|
Arrange cooked vegetables on a plate.
In small saucepan, combine skim milk, tomato juice and cheese, and heat gently until cheese melts.
Pour over vegetables.