Recipe - Peas With Mushrooms And Dill

400 g Frozen peas, defrosted
150 g Mushrooms, cut into slices
1 Onion, finely chopped
2 tablespoon Margarine
1 tablespoon Oil
One half cup Fresh dill, finely chopped
1 tablespoon Vegetable broth
Salt and pepper to taste

Source: Jewish cooking class taught by Bilha Widman

Saute the mushrooms and onions in the oil and margarine till lightly
browned. Add the peas and dill, and salt and pepper to taste.

Add a cup of water, bring to a boil, then cook over a low heat for about
10 minutes. Serve and enjoy.

Posted to JEWISHFOOD digest V96 #60

Date: 24 Oct 96 05:50:14 EDT

From: Karen Snyder 100130.1562@CompuServe.COM