Peas with pine nuts & prosciutto
Yield: 4 Servings
Ingredients:
- 2 c Fresh peas
- 1 tb Olive oil
- 1 tb Butter or margarine
- 2 tb Pine nuts
- 2 Finely chopped shallots or
- 1 sm Onion; finely chopped
- 4 Scallions; thinly sliced -- including part of greens
- 1/3 c Prosciutto; chopped
- 1 tb Fresh basil; chopped
- 1 ts Fresh oregano; chopped
- 1 ts Fresh lemon juice Freshly ground pepper
- 3 tb Grated Parmesan cheese
Instructions:
Steam or cook peas in a small amount of boiling water until just tender. Drain. In medium saucepan heat oil and butter add pine nuts shallots (or onions) and scallions; saute until scallions are softened. Add peas prosciutto basil oregano and lemon juice stirring for 2 minutes until heated through. Add fresh ground pepper to taste. Garnish with Parmesan cheese. From 1993 "Shepherd's Garden Seeds Catalog pg. 33.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: PEAS WITH PINE NUTS & PROSCIUTTO
Categories: Cheese, Seasonings, Grains, Side dish, Vegetables
Yield: 4 Servings
2 c Fresh peas
1 tb Olive oil
1 tb Butter or margarine
2 tb Pine nuts
2 Shallots, finely chopped
-or-
1 sm Onion, finely chopped
4 Scallions, thinly sliced
;including part of greens
1/3 c Prosciutto, chopped
1 tb Fresh basil, chopped
1 ts Fresh oregano, chopped
1 ts Fresh lemon juice
Freshly ground pepper
3 tb Parmesan cheese, grated
Steam or cook peas in a small amount of boiling water until just
tender. Drain.
In medium saucepan, heat oil and butter, add pine nuts, shallots (or
onions) and scallions; saute until scallions are softened. Add peas,
prosciutto, basil, oregano and lemon juice, stirring for 2 minutes
until heated through. Add fresh ground pepper to taste. Garnish with
Parmesan cheese.
From 1993 Shepherd's Garden Seeds Catalog pg. 33. Posted by Cathy
Harned.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: PEAS WITH RICE
Categories: Rice, Peas
Yield: 4 Servings
4 Green onions, chopped
4 tb Butter
2 c Shld peas (2 lb unshelled)
4 c Chicken broth, hot
1 c Short grnd rice (arborio)
2 tb Minced parsley
1/2 c Grated Parmesan cheese
Salt to taste
Chop both the white and green of teh onions and saute' them gently
in the butter in a deep saucepan with a lid. Add the peas and cook
1-2 minutes, stirring constantly. Add the hot broth, cover and
simmer 8-10 minutes. Add rice and parsley, stir once, bring to a
boil, cover, and reduce the heat toa simmer. Cook about 15 minutes.
Taste for seasoning and add salt if needed. Stir in the cheese.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: PEAS-EN-CASSEROLE
Categories: Vegetables, Casseroles
Yield: 2 Servings
1 cn Green peas, drained, save
The juice
1 cn Mushrooms
2 Pimientos, chopped
1/2 c Milk
Juice from the peas
4 tb Flour
4 tb Margarine
1/4 ts Salt
1/4 ts Sugar
2 Eggs, hard cooked, sliced
1 cn French Fried onion rings
Combine peas, mushrooms, and pimientos. Mix together milk, juice from
peas, flour, butter, salt and sugar. Heat to make sauce. Add sliced
eggs and pour over peas. Mix well. Top with onion rings and bake 20
minutes at 300 degrees. Randy Rigg
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: PEASANT BLACK BREAD
Categories: Breads
Yield: 2 Servings
3 1/2 c Rye Flour
1/2 c Unsweetened Cocoa
1/4 c Sugar
3 tb Caraway Seed
2 pk Active Dry Yeast OR
2 tb From A Bulk Jar
1 tb Instant Coffee (Powder Or
Crystals)
2 ts Salt
2 1/2 c Hot Water (120-130ø F.)
1/4 c Vinegar
1/4 c Dark (Blackstrap) Molasses
1/4 c Vegetable Oil Or Melted
Butter
4 1/2 c Unbleached Or Bread Flour
Thoroughly mix the rye flour, cocoa, sugar, caraway seeds, yeast,
coffee and salt in a large mixing bowl. Stir in the water, vinegar,
molasses, and oil then beat until smooth. Stir in enough unbleached
or bread flour to make a SOFT dough. Turn onto a floured surface.
Knead until smooth and elastic, about 5 minutes. Place in an oiled
bowl; turn to oil the top of the dough. Cover and let rise in a warm
place until doubled, about 1 hour. Punch the dough down and divide in
half. Shape each half into a ball and place in the center of 2
greased 8-inch round cake pans. Cover and let rise until double in
bulk, about 1 hour. Bake at 350 degrees F. for 40 to 45 minutes, or
until done.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: PEASANT BREAD
Categories: Breads
Yield: 2 Servings
3 To 3 1/2 cups all-purpose
-flour
2 pk Active dry yeast
1 3/4 c Water
1/4 c Dark molasses
2 tb Cooking oil
2 ts Salt
1 1/2 c Rye flour
1/2 c Whole bran cereal
1/3 c Yellow cornmeal
1 tb Caraway seed
In a large mixer bowl combine 2 cups of the all-purpose flour and the
yeast. In saucepan heat water, molasses, oil, and salt just till warm
(115 to 120 degrees); stir constantly. Add to flour mixture. beat at
low speed of electric mixer 1/2 minute, scraping bowl. Beat 3 minutes
at high speed. Stir in rye flour, bran, cornmeal, caraway, and as
much remaining all-purpose flour as you can mix in with a spoon. Turn
out onto lightly floured surface. Knead in enough remaining
all-purpose flour to make a moderately stiff dough that is smooth and
elastic (6 to 8 minutes total). Shape into a ball. Place in a
greased bowl; turn once to grease surface. Cover; let rise in a warm
place till double (1 to 1 1/4 hours).
Punch down; turn out onto floured surface. Divide in half. Cover;
let rest 10 minutes. Shape into 2 loaves; place in 2 greased 8x4x2 loaf pans. Cover; let rise till nearly double (30 to 45 minutes). Bake in a 375 degree oven 35 to 40 minutes or till the bread is done. Cool on wire rack. Makes 2 loaves or 36 servings. From: The Dieters Cookbook courtesy Debbie Carlson - Cooking Echo
