1. In a saucepan combine the peas, onions, lettuce, parsley, salt, sugar and two tablespoons of the butter. Mix together and add the water. 2. Cover closely and cook over medium heat until all but a little of the moisture evaporates, about thirty minutes. 3. ..

Peel turnips if necessary and cut into 1/2-inch cubes. Cook in salted water until tender. Drain, reserving liquid. Using the same saucepan, cook peas in turnip liquid until tender. Drain, reserving liquid. Butter a casserole and add turnips and peas. Preheat ..

GETTING READY 1) Thaw the frozen peas. MAKING 2) In a heavy bottomed saucepan, melt 2 tablespoons of butter. ..

GETTING READY 1) Sheel peas and keep aside a dozen smaller pods. 2) Discard hard outer leaves from the lettuce. Quarter the heads lengthwise. Drain and wash thoroughly. 3) Trim roots and stems from the green onions. 4) Make 1/2-inch cubes from ham. MAKING 5) ..

MAKING 1. In a large skillet, melt butter over a medium high flame. 2. Add onions and sauté for 6-8 minutes until lightly browned. 3. Push onions to one side of skillet and add bacon. Sauté it for 2-3 minutes until crisp 4. Add flour and sauté with onions ..

MAKING 1. In a saucepan, combine peas, lettuce, scallions, bouquet garni, sugar and water. 2. Cover with a lid and place on a medium low flame, 3. Simmer for 8-10 minutes, stirring occasionally, until peas are tender. 4. Drain liquid from the pan and remove ..

Preheat oven to 450°F. In 9- or 10-inch nonstick skillet heat oil; add garlic and saute until golden. Using a slotted spoon, remove and discard garlic. Add onion and green pepper to skillet and saute until onion is translucent; stir in cabbage and cook until ..

1. Rub well-drained peas through a sieve or puree in a food mill. Add the sugar. 2. In a saucepan melt the butter, blend in the flour and cook, stirring, until lightly browned. Add the pea puree and sweet cream and bring to a boil, stirring constantly. 3. ..

1. Melt butter or margarine in a sauce pan. Add spring onions, fry for 1-2 minutes, add peas with salt, pepper, sugar, chilli powder. Mix well. 2. Add mint and parsley sprigs and stock or water. Cover and simmer for 10 minutes. 3. Remove mint and parsley ..

Line a heavy saucepan or skillet with 2 of the lettuce leaves. Add the uncooked peas, mint and dots of the butter. Sprinkle with salt and sugar. Spread remaining lettuce leaves on top. Cover pan closely and set over medium heat. When steam begins to escape, ..

Line bottom and sides of heavy saucepan with washed lettuce leaves; add peas. Sprinkle with salt, pepper, nutmeg, and sugar. Add butter. Cover with lettuce leaves. Cover and cook over low heat for 25 minutes or until tender. Discard

1. Cook fresh peas in boiling salted water in medium-size saucepan 10 minutes, or until tender; drain. If using frozen peas, cook, as label directs; drain. 2. While peas cook, saute onion and garlic in oil until soft in a medium-size skillet; stir in ..

1. Remove the core and outer leaves of the lettuce. Slice the head into thin shreds. 2. Place the butter, water, sugar, and salt into a 2-quart saucepan. Top with the lettuce, then the onion, then the peas. Sprinkle with the parsley and cover. 3. Bring to a ..

Shred the lettuce and slice the spring onions. Put all the ingredients, except the butter, in a saucepan. Bring to the boil, cover and simmer for 8 minutes; drain. Place in a warmed serving dish, dot with the butter and

Boil the peas until tender in water with a little sweetener. When the peas are cooked, drain off most of the water. Add the lettuce and pearl onions; heat only enough to wilt the lettuce and heat the onions. Drain and

Day before: Cook peas as package labels direct; drain. Add remaining ingredients; refrigerate. At serving time: Add 1 tablespoon liquid drained from cocktail onions; toss