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Page 12 · column 6 of 6 · from the scan, no model involved
1 tablespoon lemon juice 1 cup cooked rice 2 tablespoons diced onion 1 tablespoon diced pimiento 1/4 cup mayonnaise 1/2 teaspoon salt 1/4 teaspoon curry powder 1/8 teaspoon red pepper Shell and wash peas; cover with water in a small saucepan. Bring to a boil over medium heat; cover and cook 10 minutes or until peas are tender. Drain and set aside. Combine mushrooms and lemon juice in a medium bowl; toss gently, and let stand 5 minutes. Add peas, rice, and remaining ingredients to mushroom mixture; toss gently. Spoon into a lightly greased 1quart baking dish. Cover and bake at 350 degrees for 20 minutes or until thoroughly heated. Yield: 4 servings.
Minted peas 2 1/2 pounds fresh English peas 2 tablespoons jellied mint sauce 1 tablespoon butter or margarine 1/2 teaspoon salt 1/4 teaspoon pepper Shell and rinse peas. Cook peas in boiling water to cover 10 to 12 minutes or until tender. Drain, reserving 1/4 cup liquid. Return peas and reserved liquid to pan; add remaining ingredients. Cook over medium heat, stirring constantly, 2 to 3 minutes or until mint sauce melts. Yield: 4 servings.
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