eat. Cook the onion, mushrooms and garlic, stirring, until softened. Add
Combine pork, sugar and half the soy sauce in
aucepan, melt butter. Saute onion and garlic for 2-3 minutes
Pour juice off peas and corn.
Pour into casserole dish.
Add soup.
In pan melt 1/2 stick butter; crumble in crackers until all the liquid is absorbed.
Spread over top of dish.
Bake at 350\u00b0 for 20 to 30 minutes.
Serves 6 to 8.
Heat 1 tbsp of the oil in wok on medium heat. Pour in eggs and cook, tilting wok, until eggs are almost set. Remove from wok; roll tightly, then slice thinly.
Heat remaining 2 tbsp oil in wok. Add peas and corn, ham and curry powder; stir-fry until fragrant. Add cooked rice; stir-fry until heated through. Stir in omelet. Season to taste.
Add the flour and the broth (or cold water
ith 1 cup orange juice and 1 cup water.
put
Drain liquid from peas and corn.
Simmer 15 minutes to reduce liquid.
Add rest of ingredients and heat.
Parboil sausages for approximately 10 minutes.
Cut sausages into small (1/2 to 1/4-inch) pieces.
Mix with peas and creamed corn in a 2-quart casserole dish.
Combine milk and cornstarch in a small pan.
Stir until smooth.
Add salt, pepper and butter.
Heat over medium heat, stirring constantly.
Heat until boiling.
Let boil for 1 minute.
Mix with sausage.
Heat in 350\u00b0 oven for 30 to 35 minutes.
Serve with rice, mashed potatoes or alone.
r steam frozen peas and carrots.
4.\tDice and saute onion with
Mix and drain beans, peas and corn.
Mix together all ingredients and chill overnight.
Heat tuna and soup in a saucepan.
Bring peas and corn to a boil in separate pan and drain when done.
Mix together with tuna and soup.
Bake biscuits according to directions.
Ladle tuna mixture over hot biscuits.
Flour chicken thighs.
Brown in small amount of oleo and oil. Arrange in casserole.
In same pan saute onions and celery. Sprinkle over chicken the onions and celery and peas and corn.
Mix soups and milk.
Pour this mixture over chicken.
Sprinkle with sweet paprika.
Bake in 350\u00b0 oven for 1 hour.
Prepare peas and carrots according to the package directions, adding the sugar.
While peas and carrots cook, melt butter in a medium saucepan and then add flour, salt and pepper to form a roux. Cook for about 1 minute. Gradually whisk in milk over medium heat and bring to a boil. Boil for about 1 minute, stirring constantly, then add dill and cook until thickened and bubbly.
When peas and carrots are cooked, drain them and place in your serving bowl. Pour cream sauce over vegetables and stir to thoroughly combine. Serve.
e salad: Combine pea, tomato and red onion, into a small
Fry bacon.
Drain grease, leaving 2 tablespoons in pan.
Add celery, green pepper, onion and garlic to the bacon drippings and saute until onion is clear.
Transfer to Dutch oven and add peas, water, salt, pepper and tomato.
While bringing peas to a boil, fry sausage and drain well.
Add sausage to peas and simmer for 40 minutes or until desired thickness of broth.
Cook peas and celery following directions.
Mix soup and water; stir and bring to a boil.
Add potatoes.
Whip with fork until smooth.
Spoon onto a platter.
Hollow center of potatoes to make a nest.
Spoon peas into hollow.
Peel and dice 2 potatoes. Saute 1/
Drain peas and carrots.
Heat peas, carrots and margarine. Add just enough milk to cover peas and carrots; season with a dash of salt and pepper.
Let mixture simmer (don't boil); add a pinch of granulated sugar.
Remove from heat; add cornstarch and thicken to desired consistency.
Enjoy.
Cook peas and carrots according to directions on package. Drain.
Save liquid.
Combine vegetable liquid and water, soup, salt and pepper in a saucepan.
Add peas and carrots.
Add eggs; mix gently to avoid breaking up eggs.
Heat until mixture is bubbling hot, stirring only as necessary to prevent sticking. Serve over toast.