Peas & Mushrooms

from Annis H., my mother-in-law

2 cans LeSueur Premium Petite Peas (the ones with the silver label)

1 cup baby bella mushrooms, sliced

2 shallots, sliced

2 T. butter

salt and pepper to taste

In medium saucepan at medium-high heat, saute shallots and mushrooms in butter. Cook 3-5 minutes, or until shallots are translucent and mushrooms have reduced slightly. Add peas, salt and pepper. Bring to simmer and let cook 5-10 minutes before serving.

You can up the servings by adding more peas and mushrooms. For example, if I were serving 8-10 people, I might double the above amounts.

Buttery Crescent Rolls

From Martha O.

1 cup milk
1/4 cup salted butter
3 Tablespoons sugar
1 teaspoon salt

1 package dry yeast
1/2 cup warm water

2 eggs, beaten
4 to 5 cups bread flour
Butter, melted

Scald milk; add butter, sugar, and salt, stirring until butter melts. Let mixture cool to lukewarm.
Dissolve yeast in water in a large bowl. Add milk mixture, eggs, and 2 cups flour; beat at low speed of an electric mixer until smooth. Stir in enough remaining flour to make a soft dough.
Turn dough out onto a floured surface, and knead about 8 to 10 minutes until smooth and elastic. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk.
Divide dough in half. Roll half of dough into a 12-inch circle on a lightly floured surface; cut into 12 wedges. Roll up each wedge tightly, beginning at wide end. Seal points, and place rolls point side down, on lightly greased baking sheets; curve into crescent shapes. Repeat with remaining dough.
Cover and let rise in a warm place, 30 minutes or until doubled in bulk. Bake at 400 degrees for 8 to 10 minutes or until browned. Brush with butter.

Yield: 2 dozen