Bermuda Lamb Stew
1 Bermuda onion, thinly sliced and separated into rings
2 cups shredded lettuce
2 medium-size ripe tomatoes, chopped
2 pounds fresh peas, shelled (2 cups) OR 2 cups frozen peas (from a 1 1/2-pound bag), thawed
2 medium-size yellow squash, cut into 2-inch pieces
2 teaspoons salt
1/2 teaspoon leaf rosemary, crumbled
1/4 teaspoon freshly ground pepper
1 envelope or teaspoon instant chicken broth
1 cup hot water
3 tablespoons cornstarch
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