Recipe Ingredients
1 cup sliced leeks
2 tsp reduced-calorie margarine
2 cup low-sodium chicken broth
6 oz cubed pared potatoes
1/4 tsp salt
1/8 tsp black pepper
1 cup drained canned corn
2 tbsp chopped fresh dill
2 tsp grated parmesan cheese
3 drops liquid red pepper sauce
Recipe Preparation
1. Combine the leeks and margarine in a 2-quart casserole. Microcook
on High for 3 to 4 minutes, stirring once, until tender.
2. Add the broth, potatoes, salt and pepper. With vented cover,
microcook on High, for 4 minutes, stirring twice.
3. Add the corn, dill, Parmesan cheese , and pepper sauce; stir
well. With vented cover, microcook on High for 3 to 4 minutes until
potatoes are tender. Let stand, covered, for 3 minutes before
serving.
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