Fresh Garden Peas In Squash Cups Recipe
Ingredients
| 8 medium-size pattypan squash | ||
| Butter/Margarine | 2 Tablespoon, melted | |
| 2 pounds fresh green peas, shelled, reserving a few pods | ||
| Sugar | 1 Teaspoon | |
| Lettuce leaves | 4 Large | |
| Pimiento | 2 Tablespoon, chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Wash squash well; leave whole and cook, covered, in a small amount of boiling salted water for about 15 minutes, or until just tender.
Drain.
Combine melted butter or margarine, peas and sugar; place lettuce leaves over all.
Cover tightly and cook over low heat for 8 to 12 minutes, or until peas are just tender.
Add pimiento; season with salt and pepper.
Scoop out the seeds and a little of the pulp from the center of each squash to form cups; fill each with about 3 tablespoons of cooked peas.
Drain.
Combine melted butter or margarine, peas and sugar; place lettuce leaves over all.
Cover tightly and cook over low heat for 8 to 12 minutes, or until peas are just tender.
Add pimiento; season with salt and pepper.
Scoop out the seeds and a little of the pulp from the center of each squash to form cups; fill each with about 3 tablespoons of cooked peas.
Chef
