Recipe - Vegetables And Spam

2 lg Leeks, (1One fourth pounds)
1 pound Fresh brussels sprouts
Vegetable cooking spray
1 teaspoon Olive oil
3 Cloves garlic, minced
2 One half cup Sliced carrot, (1/2inch)
2 tablespoon Water
1 tablespoon Margarine
3 tablespoon Allpurpose flour
2 cup 2% lowfat milk
One half teaspoon Lemonpepper herb and spice
blend, saltfree
One fourth teaspoon Salt
2 tablespoon Cornflake crumbs
2 tablespoon Grated Parmesan cheese

Remove roots, outer leaves, and tops from leeks, leaving 6 inches of each
leek. Cut each leek in half lengthwise. Cut each half crosswise into
1inchthick slices. Rinse under cold water; drain. Set aside.

Wash brussels sprouts thoroughly under cold running water, and remove
discolored leaves. Cut off stem ends, and cut large sprouts in half; set
aside.

Coat a large nonstick skillet with cooking spray; add oil. Place over
medium heat until hot. Add leeks and garlic; saute 5 minutes. Add sprouts,
carrot, and water; cover and cook 15 minutes. Spoon vegetable mixture into
a 11/2quart casserole coated with cooking spray; set aside.

Melt margarine in a small saucepan over mediumlow heat; stir in flour.
Gradually add milk, stirring with a wire whisk until well blended. Increase
heat to medium; cook 6 minutes or until thickened, stirring constantly.
Remove from heat; stir in lemonpepper blend and salt. Pour sauce over
vegetable mixture. (Cover and chill mixture now, if desired.)

Combine cornflake crumbs and cheese; stir well. Sprinkle over vegetable
mixture. Cover and bake at 350 deg for 30 minutes. Uncover and bake an
additional 20 minutes or until thoroughly heated. Yield: 6 servings
(serving size: 1 cup).

Per serving: 148 Calories; 5g Fat (29% calories from fat); 7g Protein; 21g
Carbohydrate; 7mg Cholesterol; 251mg Sodium

NOTES : Assemble this early on the day of your dinner to save lastminute
hurrying.

Recipe by: Cooking Light, Nov/Dec 1993, page 143

Posted to MCRecipe Digest V1 #395 by igor@digex.net on Jan 28, 1997.