HOT BEIGE 
Regi Dean's Recipes 08/22/99
Main Dish
Nita
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   stems removed	2
Cooked Chicken  or Turkey	4 oz.
Crisp Bacon Strips, crumbled	2
Dijon Mustard	1 tsp.
Egg Yolk	1
Flour	1 TBS.
Grated Parmesan Cheese	2 TBS.
Lowfat Milk	1 cup
Mushroom Caps (optional)	
Salt & Pepper to taste	
Tomato Slices	4
Whole-grain Bread	4 slices
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1.  Make Micro-Mornay Sauce in blender container.  Combine milk, egg 
yolk, flour and mustard, cover and process until well-blended. Pour 
into 2 cup microwave glass measure and microwave on High until 
sauce comes to a full boil and is slightly thickened, about 3 minutes,. 
stirring vigorously every minute.  Sir in cheese, salt and pepper. 
NOTE:  Sauce may be made a day ahead and refrigerated, tightly 
covered until needed.

TO ASSEMBLE:  Toast bread and cut diagonally into triangles. 

 Arrange four toast triangles in each of two shallow gratins.

Top each with:
2 oz. turkey, 
2 tomato slices 
Half of crumbled bacon. 

 Spread half the Mornay Sauce over each serving.  Top with a whole 
mushroom (optional).  Bake in preheated 450* oven until
sauce is freckled and bubbling about 10 min. Serve immediately in 
gratins or dinner plates 
with knife and fork

Makes 2 servings 
Recipe may be doubled.
374 carlories