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Vegetable Creme

Mormon.Cook's picture
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Butter/Margarine 3 Tablespoon
  Flour 3 Tablespoon
  Broth puree 1 1⁄2 Cup (24 tbs)
  Light cream 2 Cup (32 tbs)
  Savory powder 1⁄4 Teaspoon
  Diced pimiento 2 Tablespoon
  Lemon juice 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash

Saute green pepper in melted butter a few minutes. Blend in flour, broth-puree, and cream, cooking and stirring until smooth and thickened. Add seasonings and pimiento. Taste. Add lemon juice if desired. Arrange chicken breasts, not overlapping, in casserole. Cover with Vegetable Creme Sauce. Place in oven, and cook until hot and bubbly, about 30 minutes. Serve with freshly cooked, seasoned rice. Buttered broccoli makes an excellent vegetable accompaniment.

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