Recipe - Fresh Peas And Carrots With Lettuce

1 tablespoon Butter
5 cup Peas, shelled
9 small Carrots, cut in 1/4" slices
20 Tiny white onions, peeled
1 One fourth cup Lettuce, coarsely shredded
1 One half teaspoon Dried basil
1 One half teaspoon Dried rosemary, crushed
One half teaspoon Salt
1/8 teaspoon Pepper
One half cup Water

To cook reduced quantities: reduce all ingredients proportionately.
Maintain minimum One fourth cup water.

1. Melt butter in cooker. Add remaining ingredients. Stir.

2. Close cooker. Bring to full pressure on high heat. Reduce heat and cook
for 1 minute.

3. Remove cooker from heat. Press fingertip control lightly to release
pressure.

4. Open cooker. Serve hot.

Recipe by: Hawkins Futura Cookbook 1987 Supplement Posted to MCRecipe
Digest V1 #571 by Rooby MsRooby@sprintmail.com on Apr 15, 1997