Dilled Lemon Butter
6 med. leeks
1/4 cup chicken broth
1/4 cup margarine, melted
1 Tbsp. lemon juice
1 Tbsp. fresh dillweed, chopped
1 dash white pepper
Remove roots from leeks but leave 4" of dark leaves.
Split in half lengthwise and wash well. Combine leeks and
chicken broth in a 12x8" pan. Cover with plastic wrap
and poke holes for ventilation. Microwave for 8-10 minutes
until tender, rearranging halfway through. Drain and set aside.
Add lemon juice, dill and white pepper to melted margarine.
Pour mixture over leeks and toss gently. Cover and microwave
for 1-2 minutes.