|3 cups||Fresh or frozen peas|
|1 tablespoon||Chopped fresh mint|
|1 teaspoon||Grated lemon peel|
|Pepper to taste|
Source: Jewish cooking class taught by Bilha Widmann 1. If the peas are fresh, cook them in boiling salt water for about 10 minutes. If frozen, let them thaw while mixing up the sauce.
2. Melt the margarine in a small pot. Add the mint, lemon peel, sugar, salt, and pepper to taste. Mix well.
3. Add the peas to the sauce, and heat through.
Posted to JEWISH-FOOD digest V97 #062 by Karen Snyder <100130.1562@...> on 97.
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