Leeks in Dilled Lemon Butter

Serves 6

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.