Recipe courtesy of Kristen8/16/03
THIS IS FOR THE SLOW COOKER/CROCKPOT
MAKES 8 SERVINGS-
6 MEDIUM LEEKS(2LBS) THINLY SLICED
4 MED. POTATOES(1.5 LBS)CUT INTO 1/2 INCH CUBES
2 CANS (14.5 OUNCES EACH) READY TO SERVE CHICKEN OR VEGETABLE BROTH
1/4 CUP MARGARINE OR BUTTER
1/2 TEASPOON SALT
1/4 TEASPOON PEPPER
1 CUP HALF AND HALF
CHOPPED FRESH CHIVES IF DESIRED
1. MIX ALL INGREDIENTS EXCEPT HALF AND HALF AND CHIVES IN SLOW COOKER
2. COVER AND COOK ON LOW HEAT SETTING 8-10 HOURS OR HIGH SETTING FOR 4-5 HOURS UNTIL VEGGIES ARE TENDER
3. POUR VEGETABLE MIXTURE BY BATCHES INTO BLENDER OR FOOD PROCESSOR. COVER AND BLEND ON HIGH SPEED UNTIL SMOOTH, RETURN TO COOKER. STIR IN HALF AND HALF
4.COVER AND COOK ON LOW HEAT SETTING FOR 20-30 MINUTES OR UNTIL HOT
SPRINKLE WITH CHIVES
YOU CAN ALSO SPRINKLE WITH CRISP BACON.
1 SERVING HAS:
190 CALORIES, 10GRAMS OF FAT, 10MG OF CHOLESTEROL, 22 GRAMS OF CARBOHYDRATES, 3 GRAMS OF DIETARY FIBER, AND 6 GRAMS OF PROTEIN
ENJOY!
MAKES 8 SERVINGS-
6 MEDIUM LEEKS(2LBS) THINLY SLICED
4 MED. POTATOES(1.5 LBS)CUT INTO 1/2 INCH CUBES
2 CANS (14.5 OUNCES EACH) READY TO SERVE CHICKEN OR VEGETABLE BROTH
1/4 CUP MARGARINE OR BUTTER
1/2 TEASPOON SALT
1/4 TEASPOON PEPPER
1 CUP HALF AND HALF
CHOPPED FRESH CHIVES IF DESIRED
1. MIX ALL INGREDIENTS EXCEPT HALF AND HALF AND CHIVES IN SLOW COOKER
2. COVER AND COOK ON LOW HEAT SETTING 8-10 HOURS OR HIGH SETTING FOR 4-5 HOURS UNTIL VEGGIES ARE TENDER
3. POUR VEGETABLE MIXTURE BY BATCHES INTO BLENDER OR FOOD PROCESSOR. COVER AND BLEND ON HIGH SPEED UNTIL SMOOTH, RETURN TO COOKER. STIR IN HALF AND HALF
4.COVER AND COOK ON LOW HEAT SETTING FOR 20-30 MINUTES OR UNTIL HOT
SPRINKLE WITH CHIVES
YOU CAN ALSO SPRINKLE WITH CRISP BACON.
1 SERVING HAS:
190 CALORIES, 10GRAMS OF FAT, 10MG OF CHOLESTEROL, 22 GRAMS OF CARBOHYDRATES, 3 GRAMS OF DIETARY FIBER, AND 6 GRAMS OF PROTEIN
ENJOY!
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