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Suggest a better descriptionIn a large skillet melt butter over medium heat and gently saute leeks and peppers, do not brown. Stir in chicken broth and peppers. Continue to simmer, stirring gently until liquid has evaporated and vegetables are soft. Serve hot. Source: Calgary Co-op Magazine Issue 4 No.26 June 1993 Shared but not tested by Elizabeth Rodier 6/93
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Serving Size: 1 Serving (32g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 43 | ||
Calories from Fat: 35 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 10.2mg | 3 % | |
Sodium 28.4mg | 1 % | |
Potassium 61.8mg | 2 % | |
Total Carbohydrate 1.7g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 1.1g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 43
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