Italian Peas

Ingredients

• 3 tablespoons of fat or drippings
• 1 cup of raw rice
• 2 cups (1 can) of DEL MONTE Canned Peas
• 1 teaspoon of salt
• 1/2 teaspoon of pepper
• 1 tablespoon of chopped onion
• 1 tablespoon of corn syrup

Method

1. 1

   Melt fat, add rice and cook until brown.

2. 2

   Mix with peas and liquid, salt, pepper, onion, and corn syrup.

3. 3

   Bake until rice is tender, adding hot water if necessary.

Nutrition per serving

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 123. The excerpt below is the record exactly as published.

1 tablespoon of corn sirup and 2 slightly beaten eggs. Bake in a slow oven until firm. ^ CHILE OMELET— Beat the yolks of 4 eggs till very light, add V2 can. of chopped DEL MONTE Canned Green Chile and Vz cup of hot water. Fold in 4 stiffly beaten egg whites, pour into frying pan in which 1 tablespoon of fat has been melted and bake. Fold and serve, garnished with slices of the green chile. DEL MONTE Canned Peas The exceptional delicacy and uniformity of DEL MONTE Canned Peas result from the fact that we use only one variety of pea and that they are packed within a few hours after harvesting — ^before they can become hard or tough. All DEL MONTE Peas are of the same quality, but they are carefully graded into diflPerent sizes, each one being absolutely uniform in tenderness and maturity, and each designated on its respective label as Petit Pois, the very smallest and tenderest size; Special Extra Sugar, and Extra Sugar. No artificial coloring is used in DEL MONTE Canned Peas. They are absolutely pure and wholesome and just as tender and delicious as fresh peas from the garden. All grades are packed in the No. 2 can. Pea Suggestions and Recipes To serve DEL MONTE Canned Peas, re-heat in the double boiler in the liquid from the can, season, and add 1 tablespoon of butter substitute. To extend a can of peas, new potatoes may be creamed with them and will give additional flavor as well. 2eA The Conservation Foods of Flavor A sprig of mint cooked with peas gives an unusual and delicate flavor which is very pleasing. Any left over peas may be creamed with young green onions to make a wholesome and healthful dish. Serve buttered peas in a border of boiled rice and omit the usual potatoes from the menu. Mold peas in unsweetened lemon jelly for an appetizing salad to serve with mayonnaise. Creamed peas are delicious arranged in alternate layers with crumbs and browned in the oven. Egg plant stuffed with mashed peas and rice, covered with crumbs, and baked, is an unusual delicacy. Peas may be mixed with sardines and hard cooked eggs and served on lettuce with mayonnaise for a substantial salad. Creamed peas are attractive served in cups made from turnips hollowed out and boiled until tender. A slice of bacon chopped fine and added to the peas while re-heating gives a splendid flavor and conserves the butter. Creamed peas make a splendid sauce for any fl&h loaf. Used in this way they also take the place of a vegetable. Left over peas creamed with chicken extend the chicken and add flavor and food value. PEA SOUP— Boil liquid from 1 can of DEL MONTE Canned Peas, V2 cup of water, and any left over peas with a slice of onion or sprig of mint for 5 minutes. Rub through a strainer and add to 2 cups of thin seasoned white sauce. Boil and serve. JELLIED PEA AND CARROT SALAD— Dissolve 1 envelope of softened gelatin in 1 cup of boiling liquid drained from 1 can of DEL MONTE Canned Peas, add 1 teaspoon of salt, % teaspoon of paprika, 1 cup each of canned peas (V2 can) and diced, cooked carrots and 2 tablespoons of chopped mint which has been heated with % cup of vinegar. Pour into wet mold and when firm serve with mayonnaise. PEAS IN POTATO NESTS— Make nests of mashed potato by molding potato into flat cakes and pressing a round bottomed cup into the centers of each. Fill centers with creamed DEL MONTE Canned Peas, brush the potato around the edge with egg yolk and brown in a hot oven. PEA PUDDING— Boil 2 cups (1 can) of DEL MONTE Canned Peas with their liquid, and % teaspoon of salt for 1 minute. Rub through a strainer, add 2 well beaten eggs, 1 tablespoon of grated onion, and 2 tablespoons of butter substi- tute. Steam in a greased baking dish over boiling water until pudding is firm. PEA PUFFS — Cook 2 cups of milk, Vs cup of corn meal, V2 teaspoon of salt and 2 tablespoons of com sirup in a double boiler for 20 minutes. Cool, add 2 teaspoons of baking powder, 2 well beaten eggs, and 1 cup (^/^ can) of drained DEL MONTE Canned Peas. Bake in greased individual ramekins in a moderate oven 30 minutes. PEA AND RICE SOUFFLE— Mix 1 cup (V2 can) of drained DEL MONTE Canned Peas, 1 cup of boiled rice, V2 cup of milk, 1 teaspoon of salt, and 3 well beaten egg yolks. Fold in 3 stiffly beaten egg whites, pour in a greased baking dish and bake in a slow oven for 30 minutes. ITALIAN PEAS — Melt 3 tablespoons of fat or drippings, add 1 cup of raw rice and cook until brown. Mix with 2 cups (1 can) of DEL MONTE Canned Peas and liquid from 1 can, 1 teaspoon of salt, ^ teaspoon of pepper,

Cook this with the app: pantry check, scaling, and the assistant.