Preparation:
1. Serve plain with butter and seasonings to accompany a meat course or a vegetable dinner. 2. Combine with a white sauce and add shrimp, oysters, chicken, sweet breads, salmon or tuna and serve on toast, in patty shells or in the center of a noodle ring for a luncheon or supper dish. 3. Add a few left-over peas to scrambled eggs just before serving or fold into an omelet as you slip it from the pan. 4. Bake in a casserole with bits of bacon covered with buttered bread crumbs. 5. Use as a filling for stuffed baked tomatoes, onions, green peppers or pimientos. 6. Combine with a thick white sauce, cool and shape into croquettes. Fry in deep fat. |
