warm oven while preparing creamed peas.
In a medium sauce
iquid from salmon and reserve for sauce.
Remove bones and
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.
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.
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.
Combine
and
mix
well all ingredients except peas and white sauce.
Pack
into well-buttered ring mold.
Place mold in
larger pan of hot water.
Bake 1 hour in 350\u00b0 oven.
Stir peas
into white
sauce.
Cook over low heat about 5 minutes. Invert
carrot loaf onto serving plate.
Spoon creamed peas in center.
Serve remaining sauce on the side.
(For the bean mix you can
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.
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.
dd the eggs to the creamed mixture, beating well.
Combine
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.
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.
ver high heat. Boil potatoes for 15 to 20 minutes, or
Follow recipe for Creamy Macaroni and Cheese.
Heat oil in medium-high heat in a 10-inch skillet. Saute shallots until golden brown, 2 to 3 minutes. Add ham; continue to saute until meat begins to brown, about 2 minutes. Add vermouth and simmer until liquid almost evaporates, about a minute. Add peas. Stir mixture into macaroni and cheese. Serve hot.
he black soybeans and green peas.
Add the onion, leek
Cook peas and keep warm.
Cook onion in butter for about 5 minutes.
Add peas and mushrooms and cook for 5 minutes.
Blend in remaining ingredients.
Bring to a boil.
Cover, reduce heat and cook slowly for 10 minutes.
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.
On stove in small pot melt butter and add flour slowly to thicken it.
When it is almost like a paste add the milk and stir.
Continue stirring on low heat until the mixture thickens.
Add the drained can of peas and stir for a few more minutes.
Pour hot mixture over a buttered slice of toasted bread, add salt& pepper to taste.
Use a knife and fork to slice and eat your meal and enjoy.
Melt butter in a large sauce pan.
Whisk in flour and allow to cook for 1 minute.
Slowly add milk, whisking the whole time to prevent lumps.
Add salt and pepper.
Allow to cook until sauce starts to thicken.
Add peas, stir and cook until peas are heated through about 5-7 minutes.
Can be served alone or over toast.
o use the dried peas in this recipe for their nutlike flavor.