In a large skillet over low heat, stir together the butter and flour. Cook until flour is evenly coated.
Over medium heat, stir in approximately 1/2 cup of milk at a time until thick.
Add the peas and onions and cook until hot. Season with salt and pepper.
mbine pea, tomato and red onion, into
ith 1 cup orange juice and 1 cup water.
put
he salt and frozen onions, reduce heat to medium. Cover and cook for
Shell and wash peas; set aside.
Remove outer skin from onions.
Combine peas and onions in a large saucepan; add water to cover.
Bring to a boil, and cook 10 minutes or until peas are tender.
Drain and set aside.
Add milk and next 4 ingredients to saucepan; stir well.
Bring to a boil, and cook 1 minute or until thickened, stirring constantly.
Return peas and onions to saucepan; stir well.
Yield: 3 servings (serving size: 1 cup).
Cook peas and onions in
small amount of boiling water. Add 1 tablespoon margarine and
3/4
teaspoon salt.
Mix cornstarch with milk.
Add this to\tthe
vegetables
and
bring to boil.
Serve hot.
Cook peas according to directions on package.
Bring water and salt to a boil; add rice.
Cover and simmer until rice is tender (approximately 20 to 25 minutes).
Combine bacon fat, rice, peas and onions in frypan; season with salt and pepper to taste.
Heat until all are warm.
Stir in bacon and serve.
Cook peas and onions (according to package directions) until done; drain. Set aside and keep
he small potatoes, leave whole and place then in a pot
In a large, deep-sided skillet with a lid, heat the oil over medium heat. Add the garlic and cook, stirring, for 2 minutes. Add the orzo and cook, stirring, for 2 minutes.
Add the broth, peas and pearl onions, red peppers, salt, and black pepper. Bring to a boil over high heat. Reduce the heat, cover, and simmer, stirring a few times until the orzo is tender yet still firm to the bite and absorbed the liquids, about 15 minutes. Serve at once.
Cook frozen onions according to bag directions and drain.
Preheat oven to 350 degrees.
In a medium mixing bowl, combine creamy ranch dressing and mayonnaise.
Stir in peas and pearl onions and toss to coat.
Pour into a 2 quart cassorle dish.
Sprinkle French' s fried onions over the top.
Bake uncovered for 20 minutes or until heated through.
Drain juice off of onions and put in a sauce pan. Bring to a boil. Add water if needed. Mix butter, salt and pepper in with the onion juice. Add peas and mix well. Add onions to boiling mixture. Mix the 4 Tbsp. of water with the cornstarch. Add to mixture and cook for 20 minutes.
Mix beef, seasoned salt and catsup.
Shape into 16 balls. Brown in greased ovenproof skillet.
Add peas and onions; dot with butter.
Mix soup and pimento together; pour over meat mixture. Bake in 350\u00b0 oven for 20 minutes.
Serve over buttered noodles or rice.
Yields 4 servings.
Peel and dice 2 potatoes. Saute 1/
sautee onions in oil until they soften, and then mix in the spices.
Add tomatoes, then chicken, then the frozen peas and carrots.
put them in the oven on medium heat for 1 1/2 - 2 hours.
Slice onion into thin rings, but not super thin, a little thicker than you would put on a sandwich!
In a large frying pan melt the butter over medium high heat until slightly sizzling and browning.
Saute onion rings in the butter, when close to being brown and caramalized, add the peas, and continue to cook for about 8-10 minutes until the peas are done but not mushy!
Salt and pepper to taste!
Shred lettuce into a large, flat glass baking dish. Press down firmly. Mix peas and onions, diced celery, pimento and green pepper and sprinkle over lettuce. Cover with mayonnaise and sugar mixture. Crumble bacon over top of mayonnaise. Add grated cheese, more green pepper and pimento for color. Seal tightly with plastic wrap and let set overnight.
garlic, herbs, 1 tbsp oil and soy sauce. Place chicken in
edium heat, add in butter and olive oil; when butter has
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.