Recipe - Leeks And Peppers

2 tablespoon Butter
3 cup Sliced leeks (8 whites only)
1 lg Red sweet pepper
1 cn Chicken broth 10 oz/284 ml
One half teaspoon Hot pepper flakes

In 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 Coop Magazine Issue 4 No.26 June 1993 Shared but not
tested by Elizabeth Rodier 6/93