Early Peas with Honey-Pecan
Butter
Submitted
by: Barbiel |
2 (15
oz) cans very small early peas (fresh or frozen)
2 tablespoons butter |
2-3
tablespoons honey
6 tablespoons coarsley chopped pecans |
| In medium sauce
pan, heat peas. Drain well. Meanwhile in small saucepan, melt
butter; stir in honey and pecans. Pour over peas. Stir to blend.
Serves 10. |
Honey Onions Bermuda Style
Submitted
by: SueW |
1
pound onions
1/4 cup Rum |
1/4
cup honey
2 tablespoons butter |
| Boil onions in
water until tender and drain. Place onions, honey, rum and
butter in large skillet and cook over low heat until onions are
well glazed. Turn onions often and watch your heat, the honey
will burn easily. Serves 4. |
Cheesy Corn and Vegetable
Cutlets
Submitted
by: Boomboom |
1/4
cup potato, boiled and mashed
1/4 cup grated corn
1/4 cup carrots, grated
1/4 cup cabbage, grated
1 clove garlic, grated |
2
tablespoons cheese, grated
1 teaspoon butter
salt to taste
pepper to taste
2 tablespoons oil for cooking |
| Heat the butter,
add the corn, carrots, cabbage and garlic and sauté for 4 to 5
minutes. Remove from the flame. Combine the potato, cheese,
cooked vegetable mixture and salt and mix well. Divide this
mixture into 6 equal portions and shape into small cutlets.
Season with pepper. Shallow fry on a non-stick pan using a
little oil. Makes 6 cutlets. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
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