| 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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