Serves 6 to 8.

1 c. water
1 chicken bouillon cube
1 (10 oz.) pkg. frozen broccoli or 1 head fresh
1 med. carrot, grated
2 tbsp. butter
3 tbsp. flour
2 c. milk
1 lb. American cheese, cubed
1 can cream of chicken soup
2 tsp. onion powder
1 tbsp. Worcestershire sauce
Salt & pepper to taste

Heat water and bouillon cube to a boil. Add broccoli and carrot. Cook according to directions (or steam until tender) and remove from heat. Do not drain. In separate saucepan make a sauce by melting butter and slowly stirring in flour. Continue stirring while gradually adding milk. Stir in cheese, onion powder, Worcestershire sauce, salt and pepper. Add broccoli-carrot mixture to cheese sauce and cook over medium to low heat until desired thickness.