Place the bacon in a large, deep skillet. Cook over medium-high heat until evenly browned, about 10 minutes. Remove from pan, crumble bacon, and reserve.
Stir peas into bacon grease left in skillet. Cook on low heat until peas are warm. Stir together flour, salt, and pepper in a small bowl. Pour in evaporated milk and whisk until smooth. Stir milk mixture into peas; cook over medium heat until heated through and thickened. Stir in bacon.
Cook bacon till crisp set aside.
In the same pan removing all grease except for a little to cover bottom saute onion, garlic and sugar.
Add Sugar Snap Peas and broth simmer covered about 5 minutes till crisp tender stirring a couple of times.
Meanwhile crumble the bacon.
Place snap peas in a large dish season fresh lemon juice with more salt and pepper if needed.
Top with bacon and serve.
And garnish with lemon slices.
Cook the bacon and chop; set aside.
Cook peas as directed.
Place in a serving bowl.
Cook the bacon and onion together until the bacon is crisp.
Remove bacon and onion from the skillet and set aside.
Stir the flour into the bacon drippings.
Add the vinegar and sugar.
Cook til bubbly and thickened, stirring constantly.
Pour the sauce over the peas; top with bacon and onion and serve.
Place eggs in a single layer in a pot; add water to cover eggs plus one inch. Bring to a boil; cover and remove from heat. Let stand 15 minutes.
Transfer eggs immediately to cold water to speed cooling. Tap eggs on a flat surface to break the shell and peel.
Slice eggs in half lengthwise; place yolks in a small bowl and set whites aside.
Mash yolks and mayonnaise together with a fork; stir in SPAM(R) with bacon, pickle, mustard, and salt. Spoon yolk mixture into egg whites. Garnish, if desired, with paprika.
urs).
Empty the dry peas into a strainer and
r pan brown bacon and cook onion in bacon grease until the
In a small bowl, whisk all dressing ingredients together until well blended. Set aside.
Cook potatoes in boiling salted water for about 12 minutes. Drain, let cool to touch, and cut into quarters.
Cook fresh peas in salted boiling water for 6 minutes, frozen peas for 3 minutes. Drain under cold water and let cool.
In a large bowl, toss still-warm potatoes with about half of dressing and let cool. Combine with peas and bacon and add remaining dressing. Taste and adjust seasoning.
Cook bacon in 10-inch skillet over
Brown the bacon in a frying pan. Remove the bacon and set aside. Discard all but 2 tablespoons of the fat. Add onion and saute until tender.
Drain peas and place in a 4 to 6 quart pot along with reserved bacon and sauteed onions. Add enough water to just cover the peas.
Bring to a boil and simmer, covered, about 1 1/2 hours, or until the water is absorbed and the peas are thick. Stir occasionally to prevent sticking and add more water if necessary.
Stir in salt and pepper to taste and the butter.
Cook peas as directed on bag; drain.
In large non-stick skillet, cook bacon over medium-high heat 4 to 5 minutes, stirring occasionally, until crisp. Remove bacon; drain on paper towels.
Cook onion and almonds in bacon drippings over medium-high heat 3 to 4 minutes, stirring frequently, until onion is tender and almonds are lightly browned. Remove from skillet.
In same skillet, melt butter over medium-high heat. Add peas, bacon, onion, almonds, salt and pepper; toss.
Place peas, bacon and enough water to cover in a large kettle; bring to a boil.
Boil for 2 minutes.
Remove from the heat; cover and let stand for 1 hour.
Do not drain.
In a skillet, saute onion and garlic in butter until tender.
Add to pea mixture with thyme and salt.
Return to the heat; simmer, covered, for 30 minutes or until peas are soft.
Top with crumbled bacon, if desired.
Yields 6 to 8 servings.
Bring about 6 cups water with boullion cubes to a boil. Add peas. In another pan, lightly saute onion and garlic in oil. Add to peas. Add bacon, bacon bits, sugar, salt and pepper. Adjust water so that peas are entirely covered and at a level about 1-1/2 inches above peas. Bring to boil, cover, and reduce heat and strong simmer about 45-60 minutes. Keep watch that peas are kind of soupy because you don't want them dry (Add water if necessary). The broth makes them wonderful!
Enjoy!
cook bacon over medium heat until browned, stirring frequently.
With slotted
inutes. Drain, then cover eggs with ice water. Let stand until
Fry bacon until crisp; drain.
Cook onion in bacon drippings until tender.
Blend in flour, stir in light cream.
Add peas, cover and cook, stirring occasionally, until peas are tender, 15 minutes for fresh peas.
Add bacon, season to taste.
Makes 4 servings.
Cook bacon until crisp. Transfer bacon on to paper towel to absorb grease. Discard drippings. Add cream in skillet, simmer until thickened. Add peas and scallions. Cover and cook until heated through. Take off of heat and stir in cheese until smooth. Season to taste and add bacon.
In a medium sauce pan, saute bacon for 2 minutes to release fat, then add onion and jalapeno. Continue to saute over medium heat until onions are caramelized and bacon is browned. To reduce calories, can pour off any rendered fat.
Add peas and just enough chicken stock to cover the peas.
Add smoked salt and fresh pepper to taste.Cover pan and simmer gently until peas are tender, 15 to 20 minutes.
Taste and adjust seasonings. Serve and enjoy!
Place peas, beans and enough water to cover in a large kettle; bring to a boil.
Boil 2 minutes.
Remove from heat.
Cover and let stand 1 hour.
Do not drain.
Put frozen peas in a colander and run