This recipe for Snap Peas with Red Pepper and Corn, by Kelle Miller, is from The Shartle Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 red peppers 3 T butter 3 10 oz boxes sugar snap peas - boiled, no microwave 2 11 oz cans corn - drained 1 1/2 T dill 3/4 t salt 1/4 t pepper
Heat broiler. Place peppers, skin side up on foil-lined broiler pan. Broil 4" from heat until skin blackens and blisters. Set in covered bowl for 10 min. When peppers are cool, peel off skins. In large saucepan, melt butter. Stir in snap peas, corn, dill and peppers. Add salt and pepper. Mix gently until heated through.
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