| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
May 1993 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Unsalted butter |
| 1/2 |
ts |
Sugar |
| 6 |
|
Scallions; halved lengthwise |
|
|
; and cut crosswise |
|
|
; into 1-inch-thick |
|
|
; pieces |
| 1 |
c |
Shelled fresh peas |
| 1/3 |
c |
Chicken broth |
INSTRUCTIONS
In a saucepan melt the butter over moderate heat, add the sugar, the
scallions, the peas, and salt and pepper to taste, and cook the
mixture, stirring, for 1 minute. Add the broth and simmer the
mixture, covered partially, for 2 minutes, or until the peas are
barely tender. Boil the mixture, uncovered, for 1 to 2 minutes, or
until the peas are tender and the liquid is almost evaporated.
Serves 2.
Gourmet May 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”