Peas Juliette
I loved this as a kid, begged my mother for it every week. I tried modernizing and making it healthier by used frozen peas and omitted the cornstarch. It was very good.
1 1-lb. can Del Monte Brand Early Garden Peas
1/3 cup chopped onion
3 tbsp. butter or margarine
1 tbsp. cornstarch
1/4 cup chopped pimiento
3 cups hot cooked rice
1 6 1/2-oz. can chunk style tuna, drained and flaked
1/3 cup shredded Parmesan cheese
salt and pepper
1/3 cup chopped onion
3 tbsp. butter or margarine
1 tbsp. cornstarch
1/4 cup chopped pimiento
3 cups hot cooked rice
1 6 1/2-oz. can chunk style tuna, drained and flaked
1/3 cup shredded Parmesan cheese
salt and pepper
Drain peas, reserving liquid. Sauté onion in butter or margarine until tender. Add cornstarch dissolved in liquid from peas. Cook, stirring constantly, till thickened. Add peas and pimiento; heat. Combine hot rice, tuna, and cheese. Season to taste. Pack into 1-qt. ring or another simple mold; turn out on hot serving dish. Serve with hot peas mixture, as shown.
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