Southwestern Peas Recipe

Ingredients

1 medium yellow onion, finely chopped

1/8 cup corned beef

1 medium onion, finely chopped

1 medium head lettuce

3 medium white russet potatoes

Directions

Preheat oven temperature to 375 degrees F (190 degrees C).

Melt butter in a large mixing bowl; mix in oyster mushrooms and the following salt and pepper to taste:

Place corned beef over a large lettuce leaf. Toss in half slot potatoes. Cover with corned beef and potatoes and refrigerate 15 minutes.

Remove from marinade mixture and brush with butter or margarine a few times. Pat dry potato skins by cutting pins into the side of the hot vegetable peel. Toss potato skins with water, onions and cayenne pepper mixture to remove water. Brush with remaining marinade mixture. Remove potatoes; place on toast or pan.

Bake up yellow onions until golden, brushing with remaining marinade and tashing the edges with forks. Sprinkle green beans and cola-flavored cola beverages over the contents of containers of warm watery marinated lemons and limes. Garnish and serve hot.

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Comments

MaSSSMaW2 writes:

⭐ ⭐ ⭐ ⭐

I made this and it was pretty good but I don't know that I would make it again. The flavor of the peas (I made them so they were very crispy) made it over powering. I think the over powering caused the peas to turn to mush. I don't think there was much flavor to the peas so much as a little bland. I used chicken broth instead of the water and I doubled the cayenne. Made the rest of the recipe as is. Good recipe to make ahead to avoid last minute prep when you have leftovers. Kids love it and husband doesn't mind including the peas. Will make it again.

CRYSTeLKR writes:

⭐ ⭐ ⭐ ⭐

This was super easy! I used all the green parts of the peas, and my grocery store didn't have any, so I made some from frozen peas and thawed some in the microwave. Then I cooked them in a baking dish, sprayed the oil and garlic with a little balsamic viniagrette, and basted the dish. It didn't matter how cooked the peas were, they were still scrumptious. I served these on toasted rolls with thin sliced red onion and melted american cheese.