NINA’S VEGETABLE BAKE – Joyce Dell

6 carrots, halved, cut in 2 inch strips (about 2 cups)

3 small zucchini, cut in ¼ inch diagonal slices - about 2 cups

½ pint cherry tomatoes (about 10) halved

1 cup herb seasoned croutons

2 tablespoons Argo or Kingford’s Corn starch

1 ½ cups milk

½ cup Mazola Margarine

1 teaspoon salt

¼ teaspoon pepper

1 teaspoon leaf basil, crumbled

1. Cook carrots in boiling salted water, 5 minutes or until crisp-tender; drain. Combine carrots, zucchini, tomatoes and croutons in shallow 1 qt. baking dish.

2 Combine cornstarch and milk in a medium-size saucepan until smooth. Add margarine, salt and pepper. Cook, stirring constantly, until mixture comes to boiling; lower heat, simmer 1 minutes.  Pour sauce over vegetable, sprinkle with basil.

3. Bake in a moderate oven (350) for 25 minutes or until bubbly hot.

Makes 6 servings