arge bowl, cover the dried green split peas with 4 cups
In a large saucepan, melt butter over medium and lightly cook chopped green onion and garlic.
Add potatoes and stock and bring to a boil, then reduce heat, partially cover and let simmer for 10 to 15 minutes until potatoes are tender.
Add peas and let simmer an additional 5 minutes.
Carefully puree soup in blender or with a hand blender until smooth.
Stir in buttermilk.
Reheat until steaming.
Season with cayenne, salt and pepper.
Serve and garnish with pancetta.
In medium bowl, mash cheese with a fork or beat with electric mixer at low speed until smooth.
Beat in milk, then sour cream, dry green pea soup mix, onion soup mix, crushed garlic and Worcestershire sauce until mixture is smooth.
Refrigerate until 30 minutes before serving.
Serve with crackers and raw vegetables.
Steam fresh green beans until firm and crunchy.
Add sliced almonds and cherry tomatoes.
Pour dressing over beans and toss gently.
Serve at room temperature.
Clean and cut fresh green beans in 1-inch lengths.
Scrub new potatoes (do not peel).
Put beans and potatoes in large pan; add water and cook until tender.
Do not drain.
Cook bacon until crisp.
Crumble over beans.
Saute onion in bacon drippings, then add to beans and potatoes.
Add 1/2 cup milk.
Mix and heat up all ingredients.
Thicken to gravy consistency and serve.
Season to taste.
Drain and dry baby peas very well.
Add cheese, tomatoes, gherkins, onions and beans to pea mixture, set aside.
Combine mayonnaise, mustard, sugar and salt and pepper. Stir til smooth.
Gently, fold dressing mixture into peas.
Refrigerate, if desired, before serving. But, it isn't necessary if you are in a hurry.
Enjoy!
Prepare rice.
Chill meat in freezer until slightly firm.
Cut meat diagonally across the grain into very thin slices.
Mix 1 tablespoon cornstarch, soy sauce, sherry, sugar and salt; pour over meat and mix well.
Snap off tips of fresh snow pea pods; remove strings from pea pods.
Blanch one minute in boiling water. Rinse in cold water and drain well.
hanges to a consistent bright green. Remove and cool in ice
Put all the ingredients into a pot together and bring to a boil.
Cook uncovered for 3-5 minutes, until the peas have turned tender. Fresh peas won't take long; if you're using REALLY frozen ones like I did you might at least 6-7 minutes.
Puree in a blender or food processor until totally smooth; it will be a thin sauce. Can be eaten right away or chilled for future use. Keeps for about a week, but freezes well.
Take 2 lbs of fresh green beans, cut off the ends and cut them into bite-size pieces.
Rinse in water.
Pat dry.
Divide the green beans between 2-3 freezer bags. Squish out the air as you seal the bag.
Freeze.
Cook the frozen green beans as you normally would.
Many recipes for freezing green beans require you to blanch the beans before freezing them. That step is not necessary.
tock or water and the green peas, season with salt and
up.
In pot boil green peas for approximately 2 minutes
ide.
Pull the shelled green peas in the sauce, adding
Mix the first six ingredients to make a vinaigrette.
Clean and remove ends from green beans.
Chop the onion.
Place beans and onions in a medium sized bowl that has a tight fitting cover.
Pour 1/3 of the vinaigrette over the beans and onion.
Put the cover on the bowl and toss to coat.
Refrigerate for a minimum of 4 hours.
Serve chilled.
The remaining vinaigrette can be used on salads, vegetables etc and will keep in the refrigerator for up to 5 days.
For fresh green beans clean trim and cut.<
Cook green beans in boiling water for 10 minutes or until bright green and crisp tender.
Rinse with cold water and set aside.
Cook onion in a large non-stick skillet over medium-high heat for 15 to 20 minutes, stirring often until the onions are golden brown.
Reduce heat to medium add brown sugar and vinegar.
Stir to combine.
Add green beans and heat 5 minutes or until beans are heated through.
1. Place whole ham shank in slow cooker.
2. Cover ham with prepared fresh green beans and potatoes.
3. Pour chicken broth and canned green bean juice over all ingredients.
4. Top with salt and pepper.
5. Cook on low 7-8 hours.
6. In the last hour of cooking, remove the bone from the ham shank. The meat should fall off pretty easily (or at least be close to it). Keep meat in slow cooker and continue cooking for 30 minutes.
ff the cob and the fresh green beans to the pot.
Place sliced potatoes and green beans in crockpot and add other ingredients.
Cover and cook on low 7-9 hours.
Note: When jonesies made this she needed more liquid, so she added 1/2 can mushroom soup mixed with 1/4 cup water. And her cook time was less.
Place fresh green beans in a saucepan with vegetable broth and dill.
Cover; bring to a boil.
Separate green beans with a fork, reduce heat and simmer for 10 minutes or until tender.
Drain.
Stir in butter, adding salt & freshly ground black pepper to taste.
Serve and enjoy!