Bountiful Vegetable Platter
|Bermuda onion||8 Large|
|Frozen green peas with cream sauce||16 Ounce|
|Baby carrots||32 Ounce|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Melted butter||1⁄4 Cup (4 tbs)|
Peel onions; scoop out centers, leaving 3/4-inch thick shell.
Place in boiling, salted water; simmer until onions are tender but still hold shape.
Leave in hot water.
Heat peas according to package directions.
Fry bacon in skillet until crisp.
Remove from skillet; drain.
Add bread cubes to bacon drippings in skillet.
Fry until brown and crisp.
Heat carrots in saucepan; drain and toss with parsley and butter.
Place onions on platter.
Fill with peas; top with bacon and croutons.
Surround onions with carrots.
Serve at once.