1 bag of good-quality frozen Green Peas
2 tablespoons of softened butter
Salt and pepper to taste
2 tablespoons of softened butter
Salt and pepper to taste
In a sauce pan bring one or so cups of water with a dash of salt to a
rapid boil. Empty into the boiling water a bag of frozen Green Peas.
Cover the pan and keep the heat on high.
As soon as steam rises from around the cover, the peas are
sufficiently cooked; remove them from the heat immediately. Serve
them with a slotted spoon to drain the water. Add a pat of butter on
top and salt and pepper to taste.
rapid boil. Empty into the boiling water a bag of frozen Green Peas.
Cover the pan and keep the heat on high.
As soon as steam rises from around the cover, the peas are
sufficiently cooked; remove them from the heat immediately. Serve
them with a slotted spoon to drain the water. Add a pat of butter on
top and salt and pepper to taste.
| For both peas and corn, use the "undercook-and-you-won't-be-sorry" method. |
| Tip from August: Don't allow green peas to cool too long before serving because they shrivel up as they cool. |
| The Veggie Chef presents ... Green Peas at The Fatted Café |
| | Back to the Lobby | The Reception Desk | Back to the Dinner Menu | More Veggies | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
