Cooked vegetables (broccoli, cauliflower, brussels sprouts, zucchini, any one or a combination)
1 c. boiling water
2 chicken bouillon cubes
2 oz. shredded cheese (can use low fat)
1/2 tsp. Worcestershire sauce
4 tsp. cornstarch
2 tbsp. water
Pepper to taste
1/2 tsp. prepared mustard

Steam, microwave or boil vegetables. Dissolve bouillon cubes in boiling water using small saucepan. Stir in and melt cheese. Bring just to boil. Remove from heat and stir in cornstarch smoothly dissolved in 2 tablespoons water.

Return to low heat and stir until thickened. Remove from heat and add remaining ingredients. Pour over hot cooked vegetables. Recipe makes about 1 cup of sauce.