1 (1/2 lb.) bunch broccoli or head cauliflower, cut up (6 c.)
1 tbsp. corn oil butter
3 tbsp. flour
3/4 c. defatted chicken stock
1/2 c. nonfat milk
1/4 tsp. salt
Dash garlic powder
Dash ground pepper
1/4 c. finely chopped fresh cooked or canned mushrooms
1/3 c. light mayonnaise
1 tbsp. freshly squeezed lemon juice
2 oz. low fat cheddar cheese, grated (1/2 c.)
1/4 c. raw almonds, sliced & toasted

Toast in 350 degree oven until light browned, 8 to 10 minutes.

Steam broccoli or cauliflower 3 to 5 minutes, until crisp-tender. Rinse under cold water, drain well and place in casserole dish.

Melt butter in saucepan over medium heat. Add flour and stir for 1 minute; do not brown. Add chicken stock and nonfat milk and cook, stirring constantly with a whisk until mixture comes to a boil. Add salt, garlic powder, pepper and mushrooms and continue to cook for 1 minute more.

Remove from heat and stir in mayonnaise, lemon juice and grated cheese. Pour over vegetables and sprinkle with toasted almonds. Bake at 350 degrees for 30 minutes. Makes 4 cups.