This recipe was submitted by Mary Benton of Cherry Acre Ranch in Visalia for the 1989 Farmers Market Harvest Cookbook.
1 pound of sugar snap peas
1 tablespoon of butter
2 green onions, chopped
Salt and pepper, to taste
3 slices of bacon, fried, drained and crumbled
How to Make:
Wash and string sugar snap peas. In a small skillet, place the butter and sugar snaps. Season with salt, pepper and green onions.
Cover and cook over medium heat until just tender, about 4 to 5 minutes.
Remove from heat and toss with crisp, crumbled bacon.