Peas, Carrots, Mushrooms

Ingredients

• 1 small onion chopped fine
• 1 No. 2 can peas
• 0.5 lb. can mushrooms
• 1 cup carrots (cut very fine and cooked tender)
• 1 No. 2 can of tomatoes (optional)
• 1 teaspoon salt
• 0.5 teaspoon pepper
• 0.5 teaspoon paprika
• 3 teaspoons fat
• 0.5 cup mushroom liquor
• 0.5 cup milk
• 3 teaspoons flour

Method

1. 1

   Combine seasonings and flour with mushroom liquor for a sauce.

2. 2

   Add onion and cook slowly 10 minutes.

3. 3

   Add milk and cook 10 minutes longer.

4. 4

   Slice mushrooms and add to sauce with carrots and peas.

5. 5

   Put in custard cups and cover with buttered bread crumbs.

6. 6

   Set in oven about 10 minutes.

7. 7

   Serve on buttered toast.

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 13. The excerpt below is the record exactly as published.

PEAS, CARROTS, MUSHROOMS 1 small onion chopped fine 1 No. 2 can peas 1 teaspoon salt ^-lb. can mushrooms Vs teaspoon pepper 1 cup carrots (cut very fine Vs teaspoon paprika and cooked tender) 3 teaspoons fat 1 No. 2 can of tomatoes (op- V2 cup mushroom liquor tional) V2 cup milk 3 teaspoons flour

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