Saute mushrooms in butter or margarine.
Add sugar peas, salt and pepper to taste; heat just until hot, tossing gently.
Combine vinegar, salt, and sugar in a non-reactive saucepan over low heat; stir until salt and sugar are dissolved, about 5 minutes. Remove from heat and stir in water. Let cool to room temperature, about 15 minutes.
Place sugar snap peas, tarragon, garlic, lemon zest, dill seed, and red pepper flakes in a 1-quart Mason jar. Pour vinegar mixture into the jar.
Cover jar and refrigerate until peas are lightly pickled, at least 1 day and up to 2 weeks.
Preheat broiler.
Line a large baking sheet with aluminum foil.
Toss peas with olive oil on prepared baking sheet.
Spread peas in a single layer.
Broil approximately 2 minutes, or just until crisp-tender and they are beginning to brown in spots, stirring once.
Remove from oven and transfer to a serving bowl.
Sprinkle with coarse salt and chives.
Serve immediately.
String in peas and cook in large pot
Make a roux with butter; add flour until thickened.
Add juice of peas to roux.
Bring to a boil, then add sweet peas, sugar, salt and pepper.
Boil again and simmer until tender.
(To help thicken, squash about 2 tablespoons peas on side of pot and stir.)
Add asparagus to boiling salted water.
Cook until tender. Transfer to bowl of cold water and cool this.
Drain.
Add pasta to the same water and boil until tender, but still firm.
Add peas and boil 2 minutes.
Add asparagus and heat.
Drain well.
Return pasta and veggies to pot and add oil.
Toss to coat.
Add 1/2 cup cheese. Season with salt and pepper.
Mix and sift flour, baking powder, baking soda and salt.
Cream butter or margarine and sugar.
Add egg and yolk.
Beat until smooth and light.
Add water alternately with dry ingredients.
Add Burnt Sugar Syrup.
Pour into 2 greased and floured 8-inch pans. Bake at 350\u00b0 for 25 to 30 minutes.
Use the recipe for the Burnt Sugar Icing to frost the cake.
Wash pods and string them.
Cut diagonally in 1-inch lengths. Cover with salted water and boil until tender.
Drain and save 1 cup of liquid.
Make a white sauce from butter, flour and liquid. Add sugar and salt.
Add chopped parsley and stir into peas. Serves 6.
Prepare Sugar Biscuits (recipe#59864): Brush tops of frozen
First layer shredded lettuce.
Second layer coarsely chopped celery.
Third layer coarsely chopped green pepper.
Fourth layer Spanish onion, separated into rings.
Fifth layer the sugar peas that have been drained.
Sixth layer spread mayonnaise on top. Sprinkle sugar on mayonnaise.
Seventh layer shredded cheese.
May sprinkle bacon crumbs on top.
Coat a large, nonstick skillet with vegetable cooking spray. Add the oil.
Place over medium-high heat until hot.
Add broccoli, cauliflower, carrots, zucchini and garlic; saute 4 minutes.
Stir in sugar peas and McKay's broth.
Cover and reduce heat.
Cook 6 minutes.
Stir in blanched tomatoes and cook 3 minutes.
Combine 1 1/2 cups hot water, milk and margarine.
Bring just to a boil.
Add pasta, contents of seasoning packet and Chinese sausage.
Reduce heat to medium.
Boil, uncovered, stirring frequently, 5 to 7 minutes.
Add sugar peas.
Stir before serving.
Brown hamburger.
Press out all the grease.
Spread in large baking dish.
Sprinkle dry rice over this.
Salt and pepper each layer lightly.
Spoon sugar peas, juice and all, over rice.
Cover with sliced onions, then sliced potatoes and cover potatoes heavy with sliced carrots.
Mix tomato soup with water and pour over all.
Cover with foil.
Bake 1 hour and 15 minutes in 400\u00b0 oven. Remove foil and bake 15 minutes more.
In casserole dish, put 1 can of peas and asparagus, 1/2 can soup and 1/2 of the cheese.
Repeat layers.
Asparagus is in the center of the casserole.
Bake for 1/2 hour at 350\u00b0.
arge bowl, cream butter and sugar with electric mixer.
Beat
Use your favorite sugar cookie recipe or Pillsbury slice and bake cookies.
Roll out dough; cut into triangles with one side longer than the other two.
After baking, frost with frosting dyed with food coloring to be light brown.
Before frosting dries, press red hots in place for nose, 2 chocolate chips for eyes and 2 pretzels in place for antlers.
Perfect activity to share with children.
Brown onion and bell pepper.
Mix rice with onions, bell pepper, chicken, broth and water.
Bring to boil, reduce heat and simmer 45 minutes.
Add sugar peas and simmer for 10 more minutes.
Heat oil in a skillet over medium high heat. Add broccoli, carrots, cauliflower and celery. Cook for 2 minutes. Add bell pepper and sugar peas. Cook for two minutes. Add sweet & sour sauce. Bring to a boil and cook for 1 minute, covered. Serve vegetables while hot. Makes 4 to 6 servings.
Prepare rice as directed.
Prepare Alfredo sauce as directed. Place a bed of rice on serving dish; arrange chunks of chicken over top.
Sprinkle pimentos as desired.
Pour sauce over mound; garnish with sugar peas.
Cream and beat shortening and sugar until light and fluffy. Cream and beat well eggs, milk and flavoring.
Sift dry ingredients together.
Add to other mixture.
Shape into mound. Wrap in wax paper.
Chill.
Roll on a board lightly floured with confectioners sugar and flour mixture.
Roll to approximately 1/4 inch thick.
Put cutter in confectioners sugar before cutting. Bake at 375\u00b0 for 8 minutes.