Vegetable Pie with Cream Sauce

Two 9-inch pie crusts
1 tablespoon olive oil
1 tablespoon water
3/4 cup chopped broccoli
3/4 cup sliced yellow squash
3/4 cup thinly sliced carrots
1 onion, chopped
1/2 teaspoon salt
1/4 teaspoon Tabasco sauce (more if desired)
1/2 teaspoon garlic powder
Sauce ingredients:
4 ounces low-fat cream of mushroom soup
1/2 cup low-fat or fat-free sour Cream
2 tablespoons reduced-fat Cheese Whiz
1/2 cup skim milk
1 teaspoon corn starch

Special utensils: non-stick skillet and non-scratching spoon.

Preheat oven to 325F. Place one pie shell in 9-inch pie plate (sprayed with PAM) and bake in preheated oven 10 minutes or until partially done. Remove from oven and set aside. After oil and water are in skillet, add all vegetables and stir-fry on high heat (stirring frequently) until very tender. Remove from heat and set aside. In large microwave able dish add sauce ingredients blending well. Place in microwave on high for 3-4 minutes.

Remove and add to skillet with cooked vegetables, mixing well. Pour into partially baked pie shell. Cover with second crust and bake at 350F for 15 minutes or until golden brown. Cut into desired serving slices and serve with your choice of salad.

Serves 4.

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Cajun Country -- New Iberia, Louisiana