OCR Text |
Show Spanish Peas Creole Bring to a boil 1 cups seasoned sea-soned chicken or beef stock. (Add two bouillon cubes to 1 cups water wa-ter or use a canned broth.) Add 1 box quick-frozen green peas. Boil 5 minutes. Do not drain. Heat in skillet 3 tablespoons cooking oil. Saute until tender cup chopped onion and cup chopped green pepper. Add cup diced cooked ham, veal or chicken, cup canned tomato pulp, 1 small clove garlic, finely chopped, 1 tablespoon chopped parsley, y2 teaspoon salt and 1-8 teaspoon pepper. Simmer 10 minutes. Add peas and stock. Heat thoroughly. Serve hot on toast or on boiled rice. Excellent sauce for omelet. Serves four. |