1/4 c. chopped onion
2 tbsp. butter
2 tbsp. flour
1 tsp. Worcestershire sauce
1/4 tsp. dry mustard
1/8 tsp. pepper
1 1/2 c. dry milk
8 oz. shredded mild cheddar cheese (2 c.)
1/2 tsp. salt
3 c. finely chopped, hard cooked eggs

Saute onion in butter. Stir in all ingredients except cheese, eggs, salt. Cook over medium heat until it thickens. Remove from heat; add eggs, salt, and cheese.

HINT: Steam vegetables briefly, crisp tender, tightly fitting lid.

CHART FOR STEAMING VEGETABLES:

Carrot slices: 4-10 minutes.

Broccoli spears: 7-12 minutes.

Celery slices: 5-10 minutes.

Green beans: 10-20 minutes.

Broccoli flowerettes: 4-6 minutes.

Squash slices: 3-8 minutes.

Cauliflowerettes: 5-10 minutes.

Cook on rack with small amount of boiling water.