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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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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1948 Calories from Fat 1642

% Daily Value*

Total Fat 185 g285.3%

Saturated Fat 116.1 g580.3%

Trans Fat 0 g

Cholesterol 629.6 mg209.9%

Sodium 3001.5 mg125.1%

Total Carbohydrates 60 g19.9%

Dietary Fiber 7.6 g30.2%

Sugars 2.9 g

Protein 19 g37.2%

Vitamin A 123.6% Vitamin C 78.1%

Calcium 38.2% Iron 15.8%

*Based on a 2000 Calorie diet


Vegetable Creme Recipe