-G GRANAROLI (XBRG76A)
      2 c  Leftover veggies; broccoli,

           -cauliflower, spinach, kale
           -or cabbage*
      1    Onion; chopped

      2 tb Butter

      2 tb Olive oil

      4 tb Flour; heaping

      2 c  Hot milk

      2 c  Broth

        x  Salt and pepper
    1/4 c  Grated cheese; Italian,

           -swiss, cheddar, etc.
  If you do not have enough veggies, add mashed potatoes, rice or finely
  chopped sauteed celery or onion. In a pot melt the butter in the oil and
  saute the onion until golden. Stir in the flour. Lower the heat and add the
  milk gradually whisking as you add to avoid lumps. Cook, stirring until
  bubbly. Add the broth and mix well. Combine the leftovers with 2 cups of
  the cream sauce and puree in blender, 2 cups at a time. Retun to pot and
  cook over med heat for 3-4 min. Add salt and pepper. Heat to just below
  boiling and stir in cheese until melted. Serve hot with crusty croutons.
  (wrv)