Depression Era Cooking

Yep I've been watching "Depression Era Cooking" with Clara on youtube. So I've been inspired to post a quick recipe before I go to sleep. Something for all of us that have been living on tight budgets with hungry mouths to feed. And when those mouths happen to belong to 2 boys that like playing hockey well that's like trying to feed a family of 6!

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Title: Broken Pasta With Onions And Peas
Categories: easy
Yield: 2 servings

1/4 c Olive oil
1 lg Onion
2 lg Eggs
1/2 c Baby peas, defrosted
OR drained canned peas
1/2 c Grated Parmesan cheese
1/2 lb Linguine (broken)
ds Salt to taste
ds Pepper to taste

Here is a recipe that I have been making a lot. I found the recipe
in a local newspaper. It has taken some experimenting, because the
original recipe calls for WAY TOO MANY peas, it was overwhelming. So
here is my version. Give it a try sometime.

Slice the onion thinly in strips and saute it in a large skillet with
the olive oil until the onions are slightly brown (about 10 minutes).
Add peas and a little salt and pepper and cook over medium heat for
about two minutes. Remove from the heat.

While you are cooking the onions break the pasta into smaller pieces.
Bring a large pot of water to a boil and cook the linguine until
done. Drain (reserve some of the cooking water just in case the end
product is a little dry - I personally have never had to use the
extra water, but it sounds like a good idea).

Add the drained hot pasta to the skillet with the onions and mix well.

Combine the two eggs and the cheese in a small bowl, pour the egg
mixture over the pasta.

Return the pan back to the stove. Heat on low just until the egg
sets.

Add additional salt/pepper to taste if you want - thats it.

Submitted by Cathy Shipp 7/15/97 From: Gail Shipp Date: 18 Jul 97
National Cooking Echo Ä



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Per Serving (excluding unknown items): 425 Calories; 38g Fat (80.3%
calories from fat); 15g Protein; 6g Carbohydrate; 1g Dietary Fiber; 228mg
Cholesterol; 444mg Sodium. Exchanges: 2 Lean Meat; 1 Vegetable; 6 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

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