warm oven while preparing creamed peas.
In a medium sauce
Combine first three ingredients, make 4 patties and fry until crispy on both sides.
Make a medium white sauce.
Add cooked peas. Add salt and pepper to taste.
Serve salmon patties with creamed peas spooned over.
Melt margarine and blend in flour; add milk slowly and cook until thickened, stirring constantly.
Add salt and pepper to taste.
Add peas to sauce and heat.
Heat oil and brown luncheon meat, allowing edges to curl to form cups.
Put 2 cups together for each serving and fill with the hot creamed peas.
ater to a boil. Add peas, reduce heat to a slow
While patties are cooking, place peas in colander and rinse with
Place potatoes in saucepan, cover with water and cook until tender.
Cook peas according to package directions, adding the sugar.
Melt the butter in a saucepan; add flour, salt and pepper to form a paste.
Gradually add the milk. Bring to a boil; boil for 1 minute -- stirring often. Add dill; cook until thickened and bubbly.
Drain potatoes and peas and return to one saucepan. Pour sauce over; stir to combine.
Serve immediately. Garnish with a sprig of fresh dill if desired.
In a bowl combine egg, Parmesan, Bisquick, salt, pepper, and milk with the can of creamed corn and stir well.
Heat cooking oil in a frying pan and drop the fritter mixture by spoonfuls into the oil. Brown on each side.
Goes well with seafood for dinner or served with syrup for breakfast.
Makes 6-8 fritters.
Prepare potatoes according to directions.
Add ham and peas. Bake for 30 minutes at 350\u00b0.
Cook peas, chopped onion and diced potato in just enough water to barely cover.
Add cream of chicken soup, poultry seasoning and parsley.
Stir until soup blends, then add chicken.
If too thick, add little water.
If you have leftover chicken gravy, it will add to the taste also.
Serve over rice or toast.
Melt the butter in a pan, and then add flour and mix and let cook for a minute.
Add in milk next to make a white sauce, this sauce isnt meant to be really thick, but some people prefer it thicker.
Season with salt and pepper to taste.
Then pour sauce over potatoes and warm the potatoes.
Once heated through, throw peas in and serve.
Combine all ingredients except creamed peas in 1 1/2-quart casserole dish.
Mix well.
Move mixture from center to form ring. Place a dish in center (small glass dish) to form ring.
Cook uncovered in microwave for 8 minutes or until salmon is set. Remove dish and fill with creamed peas.
Cook carrots in water to cover until tender.
Add peas; cook 5 more minutes.
Melt butter in saucepan.
Add flour, salt, and pepper.
Slowly stir in milk.
Bring to a boil, boil 1 minute.
Drain carrots and peas, mix with creamed mixture.
Heat through.
Put in serving bowl; sprinkle with paprika.
In large saucepan, cook peas according to package directions. In another medium saucepan, cook onion in butter until tender but not brown.
Blend in flour and 1/4 teaspoon salt.
Add cream and lemon peel.
Add Swiss cheese, cooking until melted.
Put peas in serving bowl.
Pour sauce over peas and serve.
In a bowl, combine salmon, crumbs, chopped onion, butter and salt.
Combine milk and egg.
Add to salmon mixture and mix thoroughly.
Shape into a loaf on a greased shallow baking pan or in 7 1/2 x 3 3/4 x 2 1/4-inch loaf pan.
Bake at 350\u00b0 for 35 to 40 minutes.
Serve with piquant sauce or creamed peas.
Makes 3 or 4 servings.
Bring water, peas, and salt to a boil in a saucepan; cook until peas are just tender, about 2 minutes. Drain and return peas to saucepan. Reduce heat to medium and stir in flour. Add butter and enough milk to barely cover peas. Cook and stir until thickened, 5 to 10 minutes.
Prepare peas and carrots according to the package directions, adding the sugar.
While peas and carrots cook, melt butter in a medium saucepan and then add flour, salt and pepper to form a roux. Cook for about 1 minute. Gradually whisk in milk over medium heat and bring to a boil. Boil for about 1 minute, stirring constantly, then add dill and cook until thickened and bubbly.
When peas and carrots are cooked, drain them and place in your serving bowl. Pour cream sauce over vegetables and stir to thoroughly combine. Serve.
Scrub potatoes well.
Pare off band of skin around middle of each.
Cook in boiling, salted water until tender (about 20 minutes).
Drain well.
Keep warm.
Cook peas as label directs. Drain water from cooked peas.
Sprinkle flour, salt, pepper and nutmeg over peas.
Stir in milk.
Cook, stirring constantly, until mixture thickens and bubbles 3 minutes.
Spoon potatoes into heated serving dish.
Pour creamed peas over potatoes.
Makes 8 servings.
Cook peas in boiling salted water until tender.
Saute mushrooms and onion in butter until lightly browned.
Add to peas. Stir flour into remaining drippings, adding more butter if needed.
Add half and half gradually, cooking and stirring until slightly thickened.
Turn heat to low.
Add sliced cheese; stir until dissolved.
Pour sauce over peas; heat until bubbly.
Peel and cube potatoes.
Boil in a large pan for 10 minutes. Add peas and cook until just done.
In a microwavable bowl, melt oleo.
Add flour; stir.
Cook on High for approximately 2 minutes. Stir in milk.
Cook on High until the mixture thickens, stirring every 1 1/2 minutes.
(Should pull away from the sides and form a rough ball.)
As the potatoes and peas are boiling, add milk thickening, stirring constantly.
You may not need to use all the thickening.
Place potatoes in a saucepan; cover with water and cook until tender.
Cook peas according to package directions, adding the sugar.
Meanwhile, melt butter in a saucepan; add flour, salt and pepper to form a paste.
Gradually stir in milk.
Bring to a boil; boil for 1 minute.
Add dill; cook until thickened and bubbly. Drain potatoes and peas; place in a serving bowl.
Pour sauce over and stir to coat.
Serve immediately.
Yield:
6 to 8 servings.