1 tbsp. butter
1 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
2 c. milk
1 1/2 lbs. Velveeta
Couple drops Worcestershire sauce
2 tsp. Coleman dry mustard
8 drops Tabasco
1 can cream of celery soup
1 can Milnot
2 cans Veg-All
1 (10 oz.) pkg. frozen cauliflower, chopped

Melt butter in large kettle, add flour and seasonings. Cook over low heat, stirring constantly until smooth and bubbly. Remove from heat, add milk gradually. Bring slowly to a boil, stirring constantly - boil for 1 minute. Add cubed cheese, Worcestershire and Tabasco. Stir until cheese is melted. Add celery soup, Milnot, Veg-All and cauliflower. Simmer on low heat, stirring constantly until heated through. May be placed in crock-pot on low until ready to serve. Serves 8 to 10.