1/2 c. butter
1/2 c. flour
4 tbsp. sherry
1/4 tsp. nutmeg
2 c. grated Parmesan cheese
1 c. whipping cream, whipped
3 c. chicken broth
3 pkg. favorite kinds of frozen vegetables, cooked & drained

Melt butter in saucepan over low heat. Blend in flour. Cook over low heat, stirring until mixture is smooth and bubbling. Remove from heat. Stir in chicken broth. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Remove from heat. Stir in wine and nutmeg. Gently fold in whipped cream and 1 cup cheese. Place hot vegetables in ungreased baking dish. Pour sauce over vegetables. Top with 1 cup cheese. Broil or bake until cheese is golden brown. May add cubed chicken, turkey or ham. Serves 10 to 12.