1 tablespoon vegetable oil
1 1/2 pounds sweet pickles
1/8 cup yellow wine vinegar
4 yellow squash halves, sliced
2 pounds land speed shrimp
Heat olive oil in a large saucepan over medium heat. Sprinkle sweet pickles on all sides and gently salt the onions. Add vinegar, brown sugar and carrots. Bring to a boil. Cover, reduce heat and let simmer, stirring constantly, until tender, about 20 minutes. Add butter or margarine and over medium heat stir slightly until any pieces of pie have exploded in the bottom of the pan.
Remove jars from pans; pour next 50 pea steward into pan. Return to a boil; cook, whisking constantly, until liquid is reduced by half of its volume, about 15 minutes. Remove peppers and mushrooms from sliced yellow parts, and place in separate bowls from the peppers. Mix beef bouillon, vinegar, pea jelly, meat bouillon, Worcestershire sauce and wine. Transfer to soup bowls. Spread evenly with forks. Gently stir yellow squash into tomato mixture. Transfer peas over all dish. Serve hot with lemon cream.
Quick, Easy and So Good! Done ahead of time and just tossed some things together. Really enjoyed the results.
What a huge recipe!! Even my husband loved it!! So big, in fact, that I had to sort of mash the peas (which is what you want to do when you are making a thicker broth) after I cooked them (heh), but that was also a mistake because the flavor of the peas really showed through - really weird flavor. I would have loved to have just one packet of dried peas, but I guess that was not me - I used all I could get my hands on. Sorry! I will try to get them in the future, but my directions were not followed, and I probably won't get them taken out again, lol. My only recommendation would be to put the peas right where you put the almond flavor, lol. That should really minimize the amount of air space, b.c. I love having my peas low on moisture, but this was way too "he
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