Bountiful Vegetable Platter Recipe
Ingredients
| 8 Ige. Bermuda onions | ||
| 2 8-oz. packages frozen green peas with cream sauce | ||
| Bacon strip | 2 , diced | |
| Bread slice | 2 , diced | |
| 2 16-oz. cans baby whole carrots | ||
| Parsley | 1/4 Cup (16 tbs), finely chopped | |
| Melted butter | 1/4 Cup (16 tbs) | |
Directions
Peel onions; scoop out centers, leaving 3/4-inch thick shell.
Place in boiling, salted water; simmer until onions are tender but still hold shape.
Leave in hot water.
Heat peas according to package directions.
Fry bacon in skillet until crisp.
Remove from skillet; drain.
Add bread cubes to bacon drippings in skillet.
Fry until brown and crisp.
Heat carrots in saucepan; drain and toss with parsley and butter.
Place onions on platter.
Fill with peas; top with bacon and croutons.
Surround onions with carrots.
Serve at once.
Place in boiling, salted water; simmer until onions are tender but still hold shape.
Leave in hot water.
Heat peas according to package directions.
Fry bacon in skillet until crisp.
Remove from skillet; drain.
Add bread cubes to bacon drippings in skillet.
Fry until brown and crisp.
Heat carrots in saucepan; drain and toss with parsley and butter.
Place onions on platter.
Fill with peas; top with bacon and croutons.
Surround onions with carrots.
Serve at once.
Chef
