| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Leeks with tops; cut into 1/2" pieces |
| 1 |
tb |
Butter margarine blend spread |
| 1 |
tb |
All-purpose flour |
| 1 |
ts |
All-purpose flour |
| 1/4 |
ts |
Salt |
| 1 |
ds |
Fresh ground black pepper |
| 2/3 |
c |
Skim milk |
| 1/4 |
c |
Gruyere cheese |
| 2 |
tb |
Dry bread crumbs |
| 1 |
ts |
Margarine; melted |
INSTRUCTIONS
TOPPING
Heat 1" water to boiling in 2-quart saucepan. Add leeks. Cover and cook
over medium heat about 5 minutes or until crisp-tender; drain. Heat oven to
325. Prepare topping. Spray shallow 1-quart casserole with nonstick cooking
spray. Heat margarine in 2-quart saucepan over low heat. Stir in flour,
salt and pepper. Cook over low heat, stirring constantly, until margarine
is absorbed. Remove from heat. Gradually stir in milk. Heat to boiling,
stirring constantly. Stir in cheese until melted. Stir in leeks. Pour into
prepared casserole. Sprinkle with crumb topping. Bake uncovered about 25
minutes, or until heated through.
Topping: Simply mix together the ingredients until the bread crumbs are
moistened.
Recipe By : Eating Quick and Easy
Posted to MC-Recipe Digest V1 #270
Date: Wed, 30 Oct 1996 18:17:29 -0600
From: "magick@metronet.com" <magick@metronet.com>
NOTES : 2 pounds of leeks should be approximately 4 medium leeks. This is
supposed to be a low-fat recipe, and I suppose it would be okay the way it
is written. Being personally unable to follow a recipe exactly, I use
butter, extra cheese, extra pepper and usually make twice the amount of
topping.
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