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Old 05-31-2005, 10:01 PM   #11
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kansasgirl posted a recipe for Rosemary Peas - just do a search in the Vegetable Forum - they are superb!!!!!! I also like to make cheese tortellini with an alfredo sauce and add peas (and chopped sun-dried tomatoes).


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Old 06-01-2005, 09:27 AM   #12
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Here's a good recipe for peas:

Scalloped Green Peas and Onions

1/4 c Butter
1/4 c All purp flour
1 t Salt
1 t Seasoned salt
2 c Milk
10 oz Pkg frozen peas, part thaw
1 lb Pearl onions, frozen,thawed
2 md Baking potatoes, peel, slice
1 c Swiss cheese, shredded

Melt butter in saucepan over low heat, blend in flour, salts, and pepper. Add milk, stirring constantly. Cook and stir until sauce is smooth and thick. Arrange half the peas, onions, and potatoes in a buttered 1 1/2 qt shallow casserole. Spoon half sauce over, sprinkle with half cheese. Repeat. Cover, bake 375, 1 hr.

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Old 06-01-2005, 10:48 AM   #13
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I make a pea and mushroom casserole. If I can remember it off the top of my head. But you can tweak it.

3 cans peas (I like to use the baby/early peas)
2 cans sliced mushrooms
chopped onions
cheddar cheese
1 can cream of mushroom soup ( or cream of chicken)

Start in casserole dish (deep one) with a layer of peas.
Then add a layer os mushrooms, onions, cheese, soup.
Repeat layers, ending with a layer of peas on top.

You can bake it in the oven with other things if needed. So the time will depend on the temp you are bakking at. I stir it a couple times during baking to get it mixed really well. It is done when the onions are cooked and cheese is melted.
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Old 06-01-2005, 11:31 AM   #14
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Hi Claire. I know you like ethnic food and you know I am here to give you my suggestion for an Indian dish that one bag of frozen peas can be easily used in and devoured by you.

Here it goes:

One bag frozen peas - I normally balnch mine
1 small onion finely chopped
Assorted bell peppers cut into cubes (I use half of a red one and half of a green one)
2 medium size potatoes - cut into cubes
3 tbsp of tomato sauce (you can even puree about 3 fresh plum tomatoes)
1/2 cup of sour cream or whipping cream or even yogurt will be fine
Handful of almonds - ground (if you have them available)
Use 1 tbsp of curry powder (if you have fresh spices use them instead and just dry roast and grind them - corrainder, cumin, black pepper, cinnamon stick, clove and some dried red chillies)
1 jalapeno pepper finely chopped
4 cloves of garlic minced
salt to taste
2 tbsp of butter
Cilantro for garnish

In a saute pan, add the butter. Once it's hot add the garlic and jalapeno and saute it until they are slightly golden and aromatic. Next add the onions and fry them until translucent. Now add the curry powder and almond powder saute for another minute. Add the tomatoes, salt and potatoes and cook until the potatoes are tender. Now add the assorted bellpepper chunks and peas and cream/sourcream or yogurt and let the entire thing simmer covered on low for 15 minutes. Garnish with cilantro and enjoy with rice and naan.
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Old 06-01-2005, 01:54 PM   #15
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Just scale down this recipe to get the desired proportions that you need.

Green Pea and Bacon Salad with Bleu Cheese Dressing

Yield: Approx. 3.5 lbs.


3 Bags Frozen Peas, defrosted and patted dry
1 Large Red Onion, cut into small dice
2 cans Water chestnuts, rinsed, drained, and sliced into rounds
2 large Vine Ripened Tomato, seeded and cut into small dice
8 Slices of Thick-cut Bacon, cut into small dice
1.5 c. Mayonnaise
1 c. Sour Cream
2 Tbsp. Fresh Thyme
1 c. crumbled Bleu Cheese
2 tsp. Cayenne Pepper
Kosher Salt and Fresh Cracked Pepper to taste


Lay peas in thin layers over paper towels laid onto sheet pans. Let defrost overnight in the refrigerator. Remove from refrigerator and lightly pat dry with paper towels, being careful not to break up or smash peas. In a sauté pan, brown the bacon over medium heat until golden and crispy, and all the fat has rendered out. Reserve the fat in a bowl to cool. Drain the bacon and pat dry immediately, so that they stay crisp. In a very large mixing bowl, combine the peas, water chestnuts, bacon, and onion. In a separate bowl, combine the mayonnaise, sour cream, thyme, cayenne pepper, and bacon fat. Mix well. Carefully fold in the dressing until it is well incorporated, and the salad is well mixed and everything is coated by the dressing. Add more mayonnaise if the salad looks too dry. Add the bleu cheese to the salad and lightly fold in. Season to taste with salt and pepper, and refrigerate immediately until service.
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Old 06-01-2005, 04:38 PM   #16
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The first local, fresh peas are in the shops now.... I love them straight from the pod, or served with a French dressing. Or blanched for a couple of minutes and served with salmon cutlets and Jersey Royal new season potatoes.
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Old 06-01-2005, 04:43 PM   #17
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I would go for a peas, red onion, and potatoe combo in some type of creamy dressing.
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Old 06-01-2005, 04:50 PM   #18
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Ironchef, I have saved your recipe. That looks delicious!

I have a small patch of snow peas blooming in the garden right now. We've had perfect weather for them, and with any luck we'll have a batch or two...if the deer don't get to them first.
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Old 06-02-2005, 05:08 AM   #19
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have you tried British mushy peas? they're really good!

they're really good! you can use cooked, dried split peas or drained canned peas, too. i use butter instead of the olive oil and leave out the mint, and i add a little heavy cream to richen them up.
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Old 06-02-2005, 06:24 AM   #20
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I'm not a fan of mushy peas - it's more of a Northern English thing - available in chip shops as a side order to go with your fish and chips!

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