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Recipe(tried): Millie's Peas

Side Dishes - Vegetables
Millie was a friend of my Aunt Elinore (that's how she spells it). I don't remember a holiday without them.

MILLIE'S PEAS

4 full strips bacon
1/8 stick butter or margarine (1 tablespoon)
1/2 yellow onion, chopped
1/2 pound fresh mushrooms, coarsely chopped (one cup)
1 tablespoon Worcestershire sauce
1 tablespoon flour
1 cup half and half, warmed
2 cans (#2 size - 1 lb. 2oz. to 1 lb. 8oz. each) very small (petit pois or early spring or Lesuer) peas, drained
1/2 cup sherry wine, warmed

Brown bacon in frying pan and set aside.

Discard most of bacon grease and add butter to pan. Add onion and brown lightly.

Add mushrooms to onions in pan and cook.

Add Worcestershire. Sprinkle flour over hot onions and mushrooms and mix thoroughly. Add half and half.

Return bacon to pan, heat to a simmer. Immediately add drained peas and return to a simmer.

Remove from heat and let mixture cool slightly. Add sherry wine and heat to a simmer.

Can be served immediately, or prepared ahead of time, cooled, and refrigerated. Peas taste as good or better if served the next day. (Reheat in a saucepan over moderate-low heat to a full simmer).
MsgID: 0082749
Shared by: Charles in Los Angeles
In reply to: ISO: Millie's Peas
Board: Cooking Club at Recipelink.com
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Reviews and Replies:
1
  Lisa in Houston
2
  DebraNewJersey
3
  manyhats
4
  Charles in Los Angeles
5
  Carol in MA
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  Charles in Los Angeles
7
  Carol in MA
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