Cheddar Sesame Garden Vegetables

½ cup evaporated milk
1 tbsp. plus 2 tsp. flour
¼ cup water
1 tsp. Dijon mustard
½ cup shredded Cheddar cheese
3 to 4 cups cooked fresh vegetables, drained**
1 tbsp. toasted sesame seeds

In small saucepan whisk small amount of milk into flour. Stir in remaining
milk with water and mustard. Cook over medium heat; stirring constantly,
until mixture comes to a boil and thickens. Add cheese; stir until melted.
Serve over vegetables. Sprinkle with sesame seeds.

Makes 2 servings

**Your choice of carrots, squash, broccoli, cauliflower and or asparagus.