medium bowl.
Add peas, onions and thyme to potato mixture
In a bowl, combine soup and milk until smooth. Add the tuna, macaroni, peas, onions and 3/4 c. cheese. Mix well. Pour into a greased 2 quart microwave safe dish. Cover and refrigerate overnight. Microwave, covered on high for 14 to 16 minutes or until bubbly. Uncover, sprinkle with remaining cheese and let stand for 5 minutes or until melted.
Makes 4 servings.
Heat the oil and brown the onions slightly.
Pour in the broth, cook until the broth is reduced and the onions are still a bit crisp tender 4 minutes, remove and keep warm.
Melt the butter in the pan, brown the mushrooms until they start exuding liquid.
Return the onions to the pan.
Meanwhile steam the peas.
Add to the onions and mushrooms.
Season with salt& pepper.
For Vegetarian use the vegetable broth.
Heat peas until warm.
Add butter and cubed Velveeta.
Simmer on low heat until cheese is melted.
Stir in sugar.
In a separate bowl or glass, whisk flour and milk until smooth.
Pour into peas. They will thicken very quickly.
They are good!
Put peas, onions, lettuce, sugar, salt, nutmeg, parsley and oil in a heavy saucepan.
Add boiling water.
Cover tightly and cook on high heat for 10 minutes.
Turn the heat to low and cook 10 minutes more, or until peas are tender.
Serve with some of the broth over them.
Serves 4.
Blend soup and milk
in saucepan. Add peas, onions and pepper. Heat gently, stirring occasionally.
Makes 6 servings.
Soak peas overnight.
Rinse occasionally.
Simmer ham hocks, peas, onions, seasoned salt and water for 2 hours.
Add bacon fat, sugar, salt and pepper.
Heat through.
Serve with rice and cornbread.
In a casserole dish, combine well washed peas, onions and lettuce hearts cut into strips.
Then add butter, salt, pepper and sugar.
Pour enough water to cover peas.
Cover and simmer for about 1/2 hour.
Uncover and continue cooking over high heat if sauce is too liquidy.
Serves 6 persons.
Peel shrimp.
Combine soy sauce, wine, broth, garlic and cornstarch and set aside.
Heat oil.
Cook shrimp, snow peas, onions and water chestnuts by adding each separately and stirring rapidly for 3 to 4 minutes.
Cook shrimp only until they are pink and the vegetables until they are soft.
Put all ingredients back into the frypan or wok.
Stir and add the soy sauce mixture and water.
Cook until sauce thickens slightly, about 2 to 3 minutes. Serve over hot rice.
Makes 4 servings.
In a large skillet, cook bacon in butter until lightly browned. Add the peas, onions, water, sugar, salt and pepper. Cover and cook over medium heat until vegetables are tender, about 10-15 minutes; drain.
Combine pasta, peas, onions and pepper in salad bowl.
Mix milk, vinegar, mayonnaise, parsley and sweetener.
Pour dressing over first ingredients and toss; season.
Makes 12 servings.
Heat peanut oil in a skillet.
Add peas, onions, salt and pepper; cover and cook over medium heat 10-15 minutes.
Add lettuce.
In a large skillet, melt butter or margarine over medium or medium-low heat.
Cook butter until nut brown in color-about 7 minutes (but don't let burn- lower heat if necessary).
Add peas, onion slivers, salt, pepper, sugar, and mint leaves; cook until onion is wilted and transparent and peas are tender, approximately 10 minutes.
Serve immediately.
Variation: You may substitute some fresh tarragon and orange zest for the mint- measure to taste.
Cut onion in 1-inch pieces.
Slice each radish lengthwise in half.
In a 12-inch skillet over medium heat in hot margarine or butter, cook onion, stirring occasionally, until golden and tender.
Add radishes, salt and pepper; cook over medium heat until radishes are golden.
Stir in sugar and 2 tablespoons water. Reduce heat to low; cover and simmer for 5 minutes, or until radishes are tender-crisp.
Stir in peas; heat through.
Garnish with radish leaves.
Very good with chicken or roast beef.
Really good.
inutes.
Meanwhile, place peas and onions in a large bowl. Season
reen chilli, garlic, ginger and onions.
Saute for 5-7
Combine the onions, 2 tbsp of the peanut
tir in half the spring onions; cook and stir until the
fork.
add in peas and onions and margarine, ( more or
tir in half the spring onions; cook and stir until the