Vegetable Ramekins

1 small zucchini or yellow summer squash, halved and cut unto 1/2-inch slices
1/4 cup chopped green pepper
1/3 cup broccoli florets
1 medium carrot, julienned
1 medium potato, peeled, cooked and cubed
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
3/4 cup milk
1/4 teaspoon garlic salt
1/8 teaspoon coarse black pepper
1/4 cup shredded cheddar cheese
1 tablespoon minced fresh parsley
1 tablespoon chopped walnuts

In a saucepan over medium heat, cook squash. green pepper, broccoli and carrot in boiling water until crisp-tender; drain. Stir in the potato. Spoon into two greased ovenproot 10-oz. custard cups or casseroles. In a saucepan, melt butter; stir in flour, milk, garlic salt and pepper until smooth. Cook for 2-3 minutes, gradually adding the cheese in small amounts; cook and stir until cheese is melted. Pour over vegetables. Sprinkle with parsley and walnuts. Bake. uncovered. at 350" tor 20-25 minutes or until sauce is bubbly.

Yield: 2 servings.