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Show The queen of vegetables I Peas taste best when ! eaten immediately By LUCILLE STRINGHAM ' Peas are called the queen of , vegetables. They should be cooked j and eaten soon as they are picked and shelled. Refrigerate peas in j pods in an uncovered container for S 1-2 days. Store shelled peas in an j i airtight container or plastic bag for 1-2 days. Pease should not be cooked too long, and with a very little water. Cook and use fresh peas as soon as possible as the sugar in the peas turns to starch upon storage. When freezing peas, blanche in " boiling water for 1 minute. Cool in ice water and bag and place in freezer. PEAS IN DILL BUTTER 2 pounds fresh peas, podded 2 cups water V: tsp. salt Va cup butter 2 Tbsp. chopped fresh dill Pepper to taste Wash shelled peas in cold water and drain. Bring the water to a boil in a large saucepan. Add peas and .salt. Boil until tender, 5-10 minutes. mi-nutes. Melt the butter in a small saucepan, stir in pepper and dill. Drain cooked peas and place in serving bowl. Cover with the dilled butter and serve. Serves 6. ORIENTAL BEEF With Snow Peas 1 'A lbs. beef, round steak or other cuts of beef 3 Tbsp. water 3 Tbsp. soy sauce 'A tsp. ground ginger I clove garlic, minced or 'A tsp. garlic powder 3 Tbsp. oil I ': cups frozen or fresh Chinese pea pods I tsp. sugar I cup sliced celery I cup fresh mushrooms, sliced I cup green onion pieces, one inch long 1 can water chestnuts, drained and sliced 2 beef bouillon cubes 1 cup water 2 Tbsp. cornstarch Partially freeze meat, to make the slicing easier. Cut meat diagonally diagon-ally into very thin slices. Combine soy sauce. 3 Tbsp. water, sugar, ginger and garlic to make a marinade, mari-nade, pour over the meat slices. Refrigerate one hour. Heat oil in a wok or large heavy fry pan over high heat. Drain marinade from meat, reserving marinade. Stir and fry the meat slices in hot oil for one minute until meat starts to brown. Reduce heat some. Add snow peas and the marinade, stir and cook over high heat for one minute . Add celery, mushrooms, green onions, water chestnuts, stir and cook 2 minutes. Combine cornstarch with 2 Tbsp. water. Heat the one cup of water with the bouillon cubes and 1 add to the vegetables. Add the cornstarch to the hot vegetables and stir and cook until sauce is clear. Serve over rice. PEAS WITH CABBAGE I Vi cups fresh shelled peas 1 small head of cabbage, chopped Salt and pepper to taste 2 Tbsp. butter Cook peas in boiling salted water until tender; drain. Cook cabbage in another pan in a small amount of water until tender crisp; drain. Combine peas and cabbage, add salt and pepper to taste and add butter. Serves 6. SHRIMP RICE SALAD In Tomato Cups 4 cups cooked rice ( I 'A cups uncooked) un-cooked) 1-6 oz. can medium shrimp 4 Tbsp. chopped onion Vi cup chopped celery Vi cup chopped green pepper l'j cups fresh or frozen peas, cooked slightly 'A cup grated carrots Salt and pepper to taste Mayonnaise to moisten and hold salad together 6-8 whole tomatoes Carefully cut tops from tomatoes. toma-toes. Spoon centers out being careful care-ful not to damage the shell. Mix salad ingredients together and palce in tomatoes. Serve as a main dish salad with a roll, placing the tomato on a bed of lettuce. VEGETABLES FRY CRISP 4 slices bacon 4 cups shredded cabbage 2 cups celery, sliced thin 1 onion sliced thin 2 cups carrots, sliced thin I green pepper, cut into thin strips 4 oz. mushrooms, fresh or canned 1 Tbsp. sugar 2 cups edible pea pods Salt and pepper to taste Soy sauce if desired Fry the bacon in a heavy skillet. Drain the fat out and crumble the bacon. Add I Tbsp of the fat back to the skillet and add the vegetables. veget-ables. Stir and cook over medium high heat until just crisp. If desired add a little soy sauce and serve at once. |
