|
From our kitchen to yours!
| Recipes for the Month of June: |
PEAS AND PROSCIUTTO
- 2 pounds green peas
- 2 teaspoons olive or vegetable oil
- ¼ pound thinly sliced prosciutto, chopped
- 1 teaspoon chopped fresh or ½ teaspoon dried thyme leaves
- 1/8 teaspoon pepper
- 1 clove garlic, finely chopped
Wash and shell peas. Heat 1 inch water to boiling. Add peas. Heat to boiling; reduce heat. Boil uncovered 5 minutes. Cover and boil 3 to 7 minutes longer or until tender. Heat oil in 10-inch skillet over medium-high heat. Add prosciutto, thyme, pepper, and garlic. Saute about 3 minutes or until prosciutto is hot. Add peas. Saute about 2 minutes or until hot. Makes 4 servings
BETTY CROCKER'S 40TH ANNIVERSARY EDITION COOKBOOK
COPYRIGHT 1991 BY GENERAL MILLS, INC., MINNEAPOLIS, MINNESOTA
ZUCCHINI PIZZA
- 3 cups diced zucchini
- 1 cup Bisquick
- ½ cup chopped onion
- ½ cup parmesan cheese
- ½ cup chopped green pepper
- 1 clove garlic, minced
- 2 tablespoons parsley
- ½ teaspoon salt
- ½ teaspoon seasoned salt
- 4 eggs
- ½ teaspoon oregano
- 1 cup pepperoni
- dash pepper
- Mix all ingredients well. Pour into a greased 9x13-inch pan.
Bake at 350 F for 30 minutes.
|
Mason Farms: Your one stop country shop!
Mason Farms ©2001
Last updated on June 28th, 2007
|
