Peas

[swtness]

How do you dress up your peas? bored of all the boiled to death sad looking pods? post your recipe for peas and spice it up

[horselover]

Green Peas and Dumplings

1 1lb. can green peas 1 6 oz. can biscuits 2 c. chicken broth 1 T. butter 1 t. seasoning salt

Roll biscuits out very thin and cut in strips. Drop into broth which has been brought to a boil in large pan over med. heat. Drain peas and save liquid. Boil dumplings 5 minutes, add peas. Add pea juice if desired. Add butter and seasoning salt and cook for 20 minutes or until dumplings are tender.

[Kitchen Witch]

BOLLOS

1 1/2 cups black-eyed peas dried
1 medium onion sliced
2 each garlic cloves bruised
2 large garlic cloves crushed
2 each hot chili peppers seeded and chopped
1/2 teaspoon salt
1/2 cup flour
1 x oil for frying
Directions
Soak the peas in water to cover overnight.

Drain and place in saucepan with fresh water to cover.

Add the sliced onion and bruised garlic.

Bring the water to a boil and simmer for about 2 hours or until the peas are soft.

Drain well. Puree in a food mill or food processor. Add the crushed garlic, chili peppers, and salt; mix well.

Form into 1-inch balls and roll in the flour, shaking off any excess.

Heat the oil to 350 degrees and carefully drop the balls in, a few at a time.

Fry for about 1 minute or until golden brown.

Drain on paper towels and serve.

[Kitchen Witch]

Country Split Pea Soup

2c split peas
8c water
2lbs. Ham diced
1T minced garlic
1 onion diced
2 stalks celery chopped
1t salt
1/8t pepper
Optional-1carrot chopped


Combine all ingredients, bring to a boil, reduce heat and simmer for 1 ½ hours or until peas are tender

[Kitchen Witch]

Sweet Pea Soup

2 tablespoons butter
1 medium onion, finely chopped
3 1/2 cups vegetable stock
3 1/2 cups peas, fresh or frozen
1 medium potato, peeled and diced
Salt and freshly-ground black pepper, to taste
3/4 cup heavy cream

Rustic Lemon-Herb Garnish

Handful fresh parsley leaves
Handful fresh mint leaves
1 tablespoon finely chopped onion
zest from 1/2 lemon

1. In a medium soup-pot, melt the butter over low heat and stir in the onion. Partially cover the pot and allow the onions to saute for 5 minutes.

2. Add vegetable stock, peas, potato, salt and pepper and bring to a bubbling simmer. Reduce heat a bit, cover the pot, and cook at a low simmer until the potato is tender, about 12 minutes.

3. Transfer the majority of the solids to a blender or food processor using a slotted spoon. Add a ladleful of broth, and process until smooth. Put the puree back into the pot, add cream, and reheat, but do not allow to come to a boil.

4. To make the Rustic Lemon-Herb Garnish, if using, place the parsley, mint, and onion in a mound on your chopping board. Using the finest-size grater, grate the zest on top, then chop everything finely. Sprinkle each serving of soup with some of this mixture.

Serves 4.

[Kitchen Witch]

CREAMED PEAS AND NEW POTATOES

15 tiny new potatoes
1-1 1/2 c. shelled peas
1 (4 oz.) carton chive whipped cream cheese
1/4 c. low fat milk
1/4 tsp. salt

Cook potatoes in boiling salted water until done; drain well. Cook peas in boiling salted water 8-15 minutes; drain well. Blend cream cheese with milk; add salt. Stir over low heat until warm. Combine potatoes and peas in serving dish. Pour cream cheese sauce over vegetables.

[Kitchen Witch]

NEW POTATOES AND PEAS IN CREAM

1 lb. sm. new potato
1 tsp. salt
1 pkg. frozen peas
2/3 c. cream
Dash of pepper

Pare potatoes and cook with salt in 2 cups boiling water until almost tender. Add peas and continue cooking until vegetables are tender. Drain and add cream and pepper; heat well.

[Kitchen Witch]

CREAM OF PEA AND POTATO SOUP

4 potatoes
1 1/2 c. peas
2 chicken bouillon cubes
1 slice onion
2 tbsp. flour
3 c. milk

Cook potatoes until about half cooked, then add peas, bouillon, onion. Mix flour and milk, add to potato and peas. Cook until smooth.

[Kitchen Witch]

CREAM OF CURRIED PEA SOUP

1/4 c. butter
2 c. peas (frozen are okay)
1 med. onion
2 carrots, chopped
2 stalks celery with leaves, chopped
2 med. potatoes, chopped
4 c. canned chicken stock
2 c. half and half
2 tbsp. butter
1/2 lb. mushrooms, sliced
1 clove garlic, minced
1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. honey
1 tbsp. curry powder
Sour cream

In a large pan, saute the peas, onion, carrots, celery and potatoes in butter. Puree all of this mixture with the chicken stock in a blender or food processor. Mix in the half and half. Saute the mushrooms in the butter and add with seasonings to the puree mixture. Simmer for 10 minutes and serve with a dollop of sour cream. Serves 6.

[Kitchen Witch]

CREAMED VEGETABLES

2 lb. sliced carrots, onions, asparagus, new potatoes or peas
1/4 c. butter
1/4 c. flour
1/2 c. reserved vegetable liquid or water
1/2 c. light cream or milk
1 tsp. sugar
1/4 tsp. pepper

Cook fresh or frozen vegetables following instructions on packages or until done. In sauce pan, melt butter on low heat, about 2 minutes. Add flour, stirring until smooth. Gradually blend in water or reserved liquid and cream; cook until thickened on low heat. Add sugar and pepper. Add cooked vegetables to cream sauce. Combine gently. Makes 6 to 8 servings.

[Kitchen Witch]

SALMON CAKES WITH CREAMED PEAS

16 oz. can salmon, drained & flaked, reserving 1/4 c. liquid
1 c. mashed potato flakes
1/4 c. finely chopped onion
2 tbsp. lemon juice
1/4 tsp. pepper
2 eggs, slightly beaten

CREAMED PEAS:

2 tbsp. butter
2 tbsp. flour
1/2 tsp. dill weed
1/4 tsp. salt
Dash pepper
3/4 c. milk
17 oz. can sweet peas, drained

Heat oven to 350 degrees. Grease 8 muffin cups. Combine all salmon cake ingredients; mix well. Press firmly into muffin cups. Bake at 350 degrees for 30-35 minutes.

In medium saucepan, melt butter. Stir in flour, dillweed, salt and pepper; cook until smooth and bubbly. Gradually add milk and reserved salmon liquid. Cook until mixture boils and thickens, stirring constantly. Stir in peas and heat until hot. Serve over salmon cakes. 4 servings.

[Kitchen Witch]

GREEN CREAM SOUP

1/4 c. butter
1 c. chopped celery
1/2 c. chopped onion
4 c. chicken broth
2 c. chopped broccoli
1 lg. diced potato
1/4 tsp. salt
1/4 tsp. white pepper
1/16 tsp. nutmeg
1/2 c. peas
1/2 c. spinach
1 c. milk
1 c. cream
Chopped or grated carrots

Saute celery and onions in butter. Add chicken broth, broccoli, potatoes and spices and simmer for 30 minutes. Add peas and spinach; simmer 10 minutes. Puree in blender, then add milk and cream. Top bowl of soup with teaspoon of carrots.

[Kitchen Witch]

Baby Sweet Peas With Honey Pecan Butter Recipe
Serves/Makes: 4


* 1 (16-oz.) pkg. Frozen Baby Sweet Peas
* 1 tablespoon butter or margarine
* 1 tablespoon honey
* 3 tablespoons coarsely chopped pecans

Directions:

Cook peas as directed on package; drain well.

Meanwhile, melt butter in small saucepan; stir in honey and pecans. Pour over peas; stir to blend.

[Kitchen Witch]

Creamed Peas Recipe
Serves/Makes: 4

* 2 tablespoons butter
* 2 tablespoons flour
* 1 cup milk
* Season to taste.
* 1 can peas (drained) or package frozen baby peas,

Directions:

Melt 2 tablespoons butter over low heat. Add flour. Add and blend over low heat for 3-5 minutes Stir milk in slowly

Cook and stir the sauce with a wire wisk or wooden spoon until thickened and smooth. Season to taste. Stir in peas I use either drained can peas or frozen baby peas, both are good.

[Kitchen Witch]

Country Style Peas Recipe
Serves/Makes: 6


* 8 slices bacon
* 1/2 cup chopped onion
* 1/2 cup chopped green pepper
* 2 cans (12 oz. ea) green peas
* 1/4 cup parsley, chopped
* Salt and pepper to taste
* 1 teaspoon sugar

Directions:

Fry bacon, crumble, and set aside. Reserve 2 tbsp. bacon drippings. Saute onions and green peppers in drippings until soft. Add remaining ingredients except bacon; cover and cook over low heat 5 min., stirring occasionally. Crumble bacon on top.

[Kitchen Witch]

French Peas Recipe
Serves/Makes: 3



* 3 tablespoons oil
* 10 ounces frozen peas
* 1/4 cup chopped onion
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 3 large lettuce leaves -- shredded

Directions:

Heat oil in a large skillet. Add peas, onion, salt and pepper; cover and cook over medium heat 10 to 15 minutes. Add shredded lettuce. Heat until lettuce is wilted; serve warm.

[Kitchen Witch]

PEAS EPICUREAN

1 box (10 oz.) frozen peas, cooked and drained
4 strips bacon, chopped
1/2 of a small onion, chopped
1 can (4 oz.) mushrooms, drained
1 T. flour
1 c. heavy cream
Salt and pepper to taste
1/2 to 1 tsp. Worcestershire sauce

Brown bacon with onion. Add flour, mix well, then add cream,
stirring constantly until it thickens and is smooth. Add mushrooms
and seasonings. Add peas and serve. Serves 6 to 8.