3 c. broccoli (cooked tender-crisp)
3 carrots cut in 2 inch strips
1 c. sliced yellow squash
1 c. sliced mushrooms
1 tbsp. Argo cornstarch
1/4 tsp. salt
1 c. milk
2 tbsp. butter
2 tbsp. lemon juice
1/2 tsp. dried tarragon

In shallow 1 quart casserole, toss first 4 ingredients. In a 1 quart pan, put the cornstarch, salt and pepper. Gradually stir in milk until smooth. Add butter. Bring to a boil on medium heat and boil for 1 minute. Stir in lemon juice and tarragon. Pour over vegetables. Bake at 350 degrees for 25 minutes, until vegetables are tender. Serves 6.