minute.
Stir in peas and water and simmer, uncovered
or with a little whipped cream (recipe follows) or cinnamon on top
Melt butter over medium high heat, and drain peas.
Add all remaining ingredients and bring to a boil.
Reduce heat to medium low and simmer for 10 minutes, or until cream has thickened.
Stir occasionally.
In a medium saucepan, combine peas, water, and salt. Bring to a boil, then stir in butter.
In a small bowl, whisk together cream, flour, and sugar. Stir mixture into peas. Cook over medium-high heat until thick and bubbly, about 5 minutes.
Place the cream peas into a large saucepan, and
br>Beat egg whites and cream of tartar until foamy.
Melt butter in a saucepan over medium heat.
Add chilies and dried mint and cook a minute or so to heat through.
Add cream and salt to taste and let it almost come to a boil.
Remove from heat, place in a blender or food processor, whirl smooth and put back in the pan.
Bring to a boil over high heat and cook down, stirring until reduced and slightly thickened.
Put peas in boiling salted water and cook only until the water comes to a boil again. Drain them and put in the cream sauce.
Cover and simmer 1 to 2 minutes. Serves 4.
nd cool.
Whip chilled cream until soft peaks will firm
Bring large pot of water to boil over high heat.
Heat butter in large skillet over medium-high heat.
Add garlic and shrimp; sprinkle with 1/4 teaspoon salt and cook, stirring, until shrimp are pink, 2 minutes.
With slotted spoon, transfer shrimp to small bowl.
Add clam juice to skillet; bring to boil.
Boil for 3 minutes.
Stir in cream, peas, 1/2 teaspoon salt and pepper; return to boil for 2 minutes.
minutes.
Stir in cream, peas, 1/2 teaspoon salt and
Combine the sugar, cocoa, flour, and salt in a heavy saucepan. Mix well, using the back of a spoon to break up any small lumps of flour or cocoa. Add the yolks and gradually stir in the milk until the mixture is smooth. Place over medium to medium high heat and cook, stirring constantly, for about 5 minutes or until the mixture thickens. Remove from heat and stir in vanilla and butter. Pour into baked pie crust and top with meringue. Bake according to meringue recipe used for coconut cream pie.
n half.
Prepare Almond-Cream Filling; spoon into bottom of
ayer on cake plate; spread Cream Filling evenly over layer.
Cook potatoes until tender. Cook peas in separate pan, add sugar. Melt butter in pan, add flour, salt and pepper. Gradually stir in milk. Cook until thick. Drain potatoes and peas and place in bowl. Pour sauce over and stir to coat.
pray.
Pour the Sour Cream Sauce over the rolled tortillas
econds).
Stir in Whipping cream, peas, bacon, onion and potatoes.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
Mix all ingredients and put in large freezer.
Freeze as you would any homemade ice cream. This recipe is for a large freezer. For small freezer, cut recipe in half.
In small saucepan, melt butter. Whisk in milk (don't boil). Whisk flour until medium thickness consistency. Add seasoning and drained peas. Let set for 5 minutes before serving.
Cook onion with the peas until soft, then drain.