Saturday, November 6, 2021

Vintage 1960s Food Peas Juliette


Peas Juliette 

I loved this as a kid, begged my mother for it every week. I modernized it, making it healthier by using frozen peas instead of canned, using brown rice instead of white, and omitting the cornstarch. It tastes better than the picture looks! Here is the original recipe.


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 white rice
1 6 1/2-oz. can chunk style tuna (in water), drained and flaked
1/3 cup shredded Parmesan cheese
salt and pepper


Drain peas, reserving liquid. Sauté onion in butter or margarine till 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 other simple molds; turn out on a hot serving dish. Serve with hot peas mixture, as shown.

No comments:

Post a Comment