** Note: If using canned peas, drain and reserve the liquid.<
ntil it disintegrates.
add peas and mix well. pour in
If using fresh peas, parboil them in a small
ny lumps. If you are using a fork then go very
Shell the fresh peas.
Melt butter in a
Soak fresh peas (used canned peas if you cannot find fresh)
Pick through the peas removing any damaged beans or
1. In a large saucepan, saute' onion and garlic in oil until tender. Remove from heat.
2. Stir in peas, broth, lemon juice, dill, salt and pepper.
3. Place half of the mixture at a time in a blender; cover and process until pureed.
At this point, return to saucepan and heat thoroughly.
* If serving cold, add all the pureed mixture to the blender and add the yogurt; puree until smooth. Cover and refrigerate for at least 1 hour.
Wash all vegetables and cut into large chunks.
Put in pan and add just enough water to cover.
If using canned peas, do not add until after butter is added.
Boil until vegetables are tender.
Add butter a chunk at a time so it melts easier.
Stir. Add the can of evaporated milk.
For a richer chowder add one large and one small can evaporated milk.
Reheat.
Add cheddar cheese and pepper when served.
A mix of cheddar and mozzarella cheese is also good.
Mash peas with fork.
Add egg.
Add salt and pepper.
Add flour or corn meal.
Stir well.
Shape patties using 2 tablespoons of mixture.
Place patties in skillet with small amount of shortening or oil.
Brown, then turn over and brown other side.
Fresh onions should be sauteed in butter until translucent. Add peas and 1/4 cup water.
Cook until tender.
If using canned onions, cook peas first until tender; add onions and butter until warm.
This is a traditional dish with baked or poached fish.
It is especially complimentary to salmon.
Makes 4 servings of 1/2 cup at 75 calories per serving.
In a large saucepan, combine stock and mushrooms, bring to a boil.
Add butter if using canned broth and simmer 2 minutes.
Remove from heat and stir in sherry.
Ladle into soup bowls and top with chives.
ven to 325F (160C).
Using a wooden spoon, saute the
ater if you are not using canned tomatoes. Stir, add the mussels
In hot butter in skillet, saute mushrooms and onion about 5 minutes or until tender.
Add salt, pepper, nutmeg, marjoram and then peas.
Makes 4 servings.
emainder of ingredients, except potatoes & peas.
Cover and cook on
If using frozen peas, let sit in a bowl
riefly, and if the peas you are using are fresh, add them
Simmer margarine, onion, celery and pepper.
Cook frozen peas or drain canned peas.
Mix with onion, celery and pepper mixture; add chestnuts, soup and pimento.
Pour into casserole.
Bake at 350\u00b0 for 20 to 30 minutes.
Sprinkle with potato chips or Ritz cracker crumbs.
o the boil. Cook the peas for 4 minutes (see note