| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Greek |
Vegetables, Greek |
10 |
Servings |
INGREDIENTS
| 5 |
lb |
Fresh peas |
| 4 |
|
Scallions |
| 1 1/4 |
c |
Oil OR |
| 1 |
c |
Butter |
| 1 1/2 |
lb |
Tomatoes, peeled,strained OR |
| 1 |
tb |
Tomato paste diluted with: |
| 2 |
c |
Water |
| 3 |
tb |
Dill, chopped |
|
|
Salt & pepper to taste |
|
|
Water as needed |
INSTRUCTIONS
Shell, wash and drain peas. Chop white part of the callions into small
pcs., and the green part into lge. pcs. Heat oil in large pot. Add the
scallions and cook until soft but not browned. Add the peas and brown very
lightly. Add the tomatoes (or the diluted paste), dill, salt, and pepper.
Add enough water to half cover the peas. Cover the pot. Cook over medium
heat until only the oil remains and the liquid has been absorbed (abt. 45
min.).
NOTE: You can make this without the tomatoes, if you wish. In that
case, add just enough water to cover the peas.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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