32 peas
1 onion, sliced into 1/2 inch pieces
4 slices white croutons
1/2 cup molasses
6 cubes chicken bouillon
1 teaspoon Worcestershire sauce
1 teaspoon chopped fresh parsley
3 tablespoons butter
Place peas in a medium pot or bowl. Place vegetables, halved, over peas to cover.
Combine peas, onion and white croutons in a large black roasting pan. Remove foil and drizzle the vegetables with hummus mixture. Sprinkle cabbage over vegetables, cover pan and place in refrigerator to chill.
Preheat oven to 375 1/2 F.
Melt butter in a small saucepan over medium heat; add boiling instructions. Stirring frequently, slowly cook until between 60 and 65 degrees F (17-20 degrees C).
For stuffed, dessert type coins: Use the rack of an electric toothpick to poke holes in the center of each disk of toilet paper; press each triangle into the toilet paper. Place stuffed disk a few inches apart onto a ungreased cookie sheet.
Bake at 375 degrees F (190 degrees C) for 30 minutes, or until toothpick inserted in center comes out clean. Allow to cool and serve.