3 cups fresh or canned peas with cooking liquor
1 tablespoon butter
1/4 teaspoon salt
Dash of pepper
1 tablespoon peanut butter
2 tablespoons minced parsley
Heat the peas and add the butter and seasonings. Dot te peanut butter over the top and simmer, stirring occasionally until the peanut butter is completely melted. Add the parsley and serve, very, very hot.
A vintage handwritten recipe card for a Jell-O Ice Cream Salad, make this recipe with Jell-O, ice cream, and chopped fruit. This recipe is great with peaches.
A vintage handwritten recipe card for a Cranberry Sour Cream Salad made with Cherry Jell-O, whole cranberry sauce, celery, nuts, and sour cream.
A vintage clipped recipe from Crisco Oil for Italian Dressing made from Crisco OIl, vinegar, lemon juice, salt, sugar, dry mustard, oregano, basil, and pepper.
