- 6 leaves of lettuce
- 2 lbs shelled peas (two 10 oz pkgs frozen)
- 1/3 cup sliced green onion
- 1 teaspoon sugar
- 1/2 teaspoon salt
- dash of pepper
- dash of thyme, dried, crushed
- 4 tablespoons butter or margarine
Shell peas if using fresh. Cover bottom of skillet with lettuce; top with peas and onions. Sprinkle with sugar and seasonings. Add butter. Cook over low heat, covered tightly, for 10 to 15 minutes, or until peas are done. Serves 6 to 8.
from the 1994 "A Taste of Mount Vernon" Cookbook by Mormons from Alexandria, Virginia.
No comments:
Post a Comment