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garnish and finely chop the rest.
3. Cut snow peas into julienne strips, reserving a few whole for garnish. Combine shelled peas with julienned snow peas in a mediumsize bowl. Gently toss with the chopped mint.
4. Mix sour cream and mayonnaise and fold into peas. Season to taste with salt and pepper. Refrigerate covered until cold.
5. Sprinkle with the bacon and garnish with the reserved snow peas and mint leaves.
Yield: 6 portions.
Peas and mushrooms
2 pounds fresh English peas
1 cup pearl onions
1/2 pound fresh mushrooms, sliced
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
Shell and wash peas; cover peas and onions with water, and bring to a boil. Cover, reduce heat, and simmer 8 to 12 minutes or until peas are tender. Drain.
Saute mushrooms in oil in a large skillet until tender. Stir in peas and onions, salt, and pepper; cook stirring constantly, until thoroughly heated. Yield: 4 servings.
Note: 2 cups frozen peas may be substituted for fresh peas.
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