Vegetable Creme Recipe

Vegetable Creme picture




 Chopped green pepper1⁄4 Cup (4 tbs)
 Butter/Margarine3 Tablespoon
 Flour3 Tablespoon
 Broth puree1 1⁄2 Cup (24 tbs)
 Light cream2 Cup (32 tbs)
 Savory powder1⁄4 Teaspoon
 Diced pimiento2 Tablespoon
 Lemon juice2 Tablespoon
 Salt1⁄2 Teaspoon
 Pepper1 Dash

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 mg

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


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.