General tips

Oven Tips : If you don't have one, consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. They also save on your rubber glove and cleanser purchases! However, if you use the self-cleaning feature more than once a month, you'll end up using more energy than you saved. When you clean the oven, do it right after cooking to take advantage of residual heat.

Peas Braised In Tomato (Piselli Alla Napoletana)

	Category	Vegetable Recipes
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Ingredients And Procedures

INGREDIENTS: 1 1/2 ts Tomato paste

1/3 c Water

2 1/2 tb Olive oil

1/4 c Coarsely chopped onion

2 1/2 c Frozen green peas (1 1/2

-10-ounce pkgs) 1/4 ts Salt

Servings: 4 DIRECTIONS: In a small bowl, combine the tomato paste with the water. Stir to dissolve. In a heavy, medium, nonreactive saucepan, heat the olive oil over moderate heat. Add the onion and cook until wilted, about 2 minutes. Add the peas, salt and the diluted tomato paste and bring to a boil. Reduce the heat to very low, cover and cook until the peas are very tender, about 15 minutes. Uncover, increase the heat to high and boil vigorously until almost all the liquid has evaporated, 3 to 5 minutes. Serve at once. Source: Food & Wine magazine, 10/90 From: Sallie Austin

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<h1>Peas Braised In Tomato (Piselli Alla Napoletana)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>INGREDIENTS: 1 1/2 ts Tomato paste <P>1/3 c Water <P>2 1/2 tb Olive oil <P>1/4 c Coarsely chopped onion <P>2 1/2 c Frozen green peas (1 1/2 <P>-10-ounce pkgs) 1/4 ts Salt <P>Servings: 4 DIRECTIONS: In a small bowl, combine the tomato paste with the water. Stir to dissolve. In a heavy, medium, nonreactive saucepan, heat the olive oil over moderate heat. Add the onion and cook until wilted, about 2 minutes. Add the peas, salt and the diluted tomato paste and bring to a boil. Reduce the heat to very low, cover and cook until the peas are very tender, about 15 minutes. Uncover, increase the heat to high and boil vigorously until almost all the liquid has evaporated, 3 to 5 minutes. Serve at once. Source: Food & Wine magazine, 10/90 From: Sallie Austin <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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