booklet "Country Kitchen Guide" from Kraft
Vegetable Scallop
6 cups chopped cabbage
2 cups thinly sliced carrots
2 Tablespoons flour
1 (250 G.) Pkg of Velveeta Process Cheese Food, cubed
1/2 cup milk
1 tsp prepared mustard
Dash of cayenne
1 cup soft bread crumbs
1 Tablespoons Parkay margarine, melted
Combine cabbage, carrots and flour. Place in a 11 x 7" baking dish. Heat cheese, milk, mustard, and cayenne over low heat; stir until sauce is smooth.
Pour over vegetables; top with bread crumbs tossed with margarine. Bake at 350 F for 50 to 55 minutes or until vegetables are tender.
6 - 8 servings