Name: Peas with Mushrooms and Dill
Ingredients: 400 g Frozen peas, defrosted; 150 g Mushrooms, cut into slices; 1 Onion, finely chopped; 2 tb Margarine; 1 tb Oil; 1/2 c Fresh dill, finely chopped; 1 tb Vegetable broth; Salt and pepper to taste

We have no right to murmur at sickness, and repine at its presence in the world. We ought rather to thank God for it. It is God’s witness. It is the soul’s adviser. It is an awakener to the conscience. It is a purifier to the heart. Surely I have a right to tell you that sickness is a blessing and not a curse, a help and not an injury, a gain and not a loss, a friend and not a foe to mankind. So long as we have a world wherein there is sin, it is a mercy that it is a world wherein there is sickness.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Jewish		6	Servings

INGREDIENTS

400	g	Frozen peas, defrosted
150	g	Mushrooms, cut into slices
1		Onion, finely chopped
2	tb	Margarine
1	tb	Oil
1/2	c	Fresh dill, finely chopped
1	tb	Vegetable broth
		Salt and pepper to taste

INSTRUCTIONS

Source: Jewish cooking class taught by Bilha Widman
Saute the mushrooms and onions in the oil and margarine till lightly
browned. Add the peas and dill, and salt and pepper to taste.
Add a cup of water, bring to a boil, then cook over a low heat for about
10    minutes. Serve and enjoy.
Posted to JEWISH-FOOD digest V96 #60
Date: 24 Oct 96 05:50:14 EDT
From: Karen Snyder <100130.1562@CompuServe.COM>

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