| Peas | Vegetables & Fruits |
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Recipe # 1
3 cups peas 4 tbsp. minced shallots 1 cup julienne strips of cooked ham 4 tbsp. butter 1 tbsp. sugar 1 tsp. chopped fresh mint leaves 1/2 tsp. salt freshly ground pepper |
Recipe # 2
12 medium size yellow onions 1 cup chicken stock or = 2 cans condensed pea soup 1 tbsp. each of cream, butter sugar to taste salt to taste pimiento for stars |
Recipe # 1: PEAS with SHALLOTS and HAM
Steam peas on a perforated rack over boiling water in a tightly closed pan for 15 minutes or until tender. Peas should not touch the water. Saute the shallots in butter until golden. Add ham,sugar, salt & pepper and saute for 5 minutes, stirring frequently. Add mint leaves and stir in peas.
Serves 6.
Recipe # 2: NOEL STUFFED ONION CUPS
Peel onions,place in a single layer in electric fry pan. Add chicken stock and simmer,covered, 30 minutes or until tender but still firm enough to hold shape. While onions cook, warm up the pea puree in the top part of a double boiler over hot water.Add cream,butter, sugar and salt to taste. Lift onions from the broth with a slotted spoon. Trim tops flat and scoop out centre with spoon. Put hot pureed peas in cups and decorate with pimiento stars.