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frozen peas

Mama Mangia

Mama Mangia

Super Moderator
I think we all use frozen/canned peas at one time or another - and there are many different dishes you can make with them.

What do you do with frozen/canned green peas?


Creamed peas

2 Tbsp butter
2 Tbsp flour
1 cup milk
1 package frozen peas

Melt the butter and stir the flour into it. Cook slowly over low heat for
a few minutes to take out the floury taste. Stir the milk in slowly at
first with a whisk and mix well. Cook til thick and add peas - season with salt and pepper to taste.

If desired, add steamed pearl onions or even other veggies of choice. Makes a great side for chicken fried steak. beef entrees, chicken entrees, etc.!
 
Southern Pea Salad

6 cups shredded lettuce
2 cups small peas
1 medium red onion , chopped
3 hard-boiled eggs, chopped
6 slices crumbled fried bacon
2 medium tomatoes, chopped
1 cup mayonnaise
salt and pepper


Toss all ingredients together and enjoy!
If you're making this ahead of time, add the tomatoes at the last minute to avoid a watery salad.
 
Green Peas and Dumplings

1 1lb. can green peas
1 6 oz. can biscuits
2 c. chicken broth
1 T. butter
1 t. seasoning salt

Roll biscuits out very thin and cut in strips. Drop into broth which has been brought to a boil in large pan over med. heat. Drain peas and save liquid. Boil dumplings 5 minutes, add peas. Add pea juice if desired. Add butter and seasoning salt and cook for 20 minutes or until dumplings are tender.
 
CREAM OF PEA AND POTATO SOUP

4 potatoes
1 1/2 c. peas
2 chicken bouillon cubes
1 slice onion
2 tbsp. flour
3 c. milk

Cook potatoes until about half cooked, then add peas, bouillon, onion. Mix flour and milk, add to potato and peas. Cook until smooth.
 
CREAM OF CURRIED PEA SOUP

1/4 c. butter
2 c. peas (frozen are okay)
1 med. onion
2 carrots, chopped
2 stalks celery with leaves, chopped
2 med. potatoes, chopped
4 c. canned chicken stock
2 c. half and half
2 tbsp. butter
1/2 lb. mushrooms, sliced
1 clove garlic, minced
1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. honey
1 tbsp. curry powder
Sour cream

In a large pan, saute the peas, onion, carrots, celery and potatoes in butter. Puree all of this mixture with the chicken stock in a blender or food processor. Mix in the half and half. Saute the mushrooms in the butter and add with seasonings to the puree mixture. Simmer for 10 minutes and serve with a dollop of sour cream. Serves 6.
 
SALMON CAKES WITH CREAMED PEAS

16 oz. can salmon, drained & flaked, reserving 1/4 c. liquid
1 c. mashed potato flakes
1/4 c. finely chopped onion
2 tbsp. lemon juice
1/4 tsp. pepper
2 eggs, slightly beaten

CREAMED PEAS:

2 tbsp. butter
2 tbsp. flour
1/2 tsp. dill weed
1/4 tsp. salt
Dash pepper
3/4 c. milk
17 oz. can sweet peas, drained

Heat oven to 350 degrees. Grease 8 muffin cups. Combine all salmon cake ingredients; mix well. Press firmly into muffin cups. Bake at 350 degrees for 30-35 minutes.

In medium saucepan, melt butter. Stir in flour, dillweed, salt and pepper; cook until smooth and bubbly. Gradually add milk and reserved salmon liquid. Cook until mixture boils and thickens, stirring constantly. Stir in peas and heat until hot. Serve over salmon cakes. 4 servings.
 
Country Style Peas
Serves/Makes: 6


* 8 slices bacon
* 1/2 cup chopped onion
* 1/2 cup chopped green pepper
* 2 cans (12 oz. ea) green peas
* 1/4 cup parsley, chopped
* Salt and pepper to taste
* 1 teaspoon sugar


Fry bacon, crumble, and set aside. Reserve 2 tbsp. bacon drippings. Saute onions and green peppers in drippings until soft. Add remaining ingredients except bacon; cover and cook over low heat 5 min., stirring occasionally. Crumble bacon on top.
 
Pea Salad

1 (10 ounce) package frozen peas,thawed
6 bacon strips, cooked and crumbled
1 (8 ounce) sliced water chestnuts, drained
1/4 c. thinly sliced green onions

Dressing:
1/4 c. sour cream
4 tsp. red wine vinegar
1 garlic clove, minced
1/2 tsp. sugar
1/8 tsp. salt


In a bowl, combine peas,bacon,water chestnuts and onion; set aside.
Combine all dressing ingredients until smooth; pour over salad and toss to coat.
Refridgerate atleast 1 hour.
 
I love lettuce and peas as a side dish. It may sound strange but try it, it's fabulous. Just put a little butter or soy butter in a skillet, drop in your frozen peas and some dried thyme, saute for a minute or two then put in a couple good handfuls of sliced romaine lettuce. Cook until the lettuce is wilted, salt and pepper to taste. Yum!
 
I love cooked lettuce!

I also take leftover salad (lettuce, tomatoe, cukes, radishes) in an oil/vinegar dressing I make and toss it in the fry pan for several minutes. Makes a great sammie topping as well!
 
Green pea guacamole with pitta bread

1 lb frozen peas
½ small red onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped
10 mint leaves
3½oz plain yoghurt
½ fresh red chilli, de-seeded and finely chopped
1 tsp ground cumin
salt and freshly ground black pepper
olive oil
pita bread, to serve



1. Defrost the peas and thoroughly drain off any water.
2. Put the peas in a food processor with the onion, garlic, mint and yoghurt and purée slightly.
3. Add the chilli, ground cumin and salt and pepper to taste.
4. Pour mixture into a serving bowl. Drizzle a little olive oil over the top and serve with pieces of toasted, warm pitta bread.

Tip:
If you don t have a food processor, crush the peas with a potato masher before adding the other ingredients. The texture will be coarser but it will taste just as good.
 
CHINESE SHRIMP WITH GREEN PEAS (CH'ING
TOW HSIA JEN)

1 lb. shrimp
dash of salt
dash of ginger powder
1 tsp. cooking wine
1/2 egg white

Clean and shell shrimp. Remove black veins from shrimp. Wash in salted water. Drain. Season with ginger and wine. Mix with egg white.
Mix with cornstarch. Deep fry quickly in oil (280 degrees F.) Heat 2 tbsp. oil in another pan. Saute shrimp until color changes.


Peas:

1 tbsp. cornstarch
oil for frying
2 tbsp. green peas
2 tbsp. oil

Seasonings:

1/2 tsp. salt
1 tbsp. cooking wine
dash of sugar
dash of Monosodium Glutamate (MSG)

Parboil fresh peas in salted water.
Add seasonings and green peas to shrimp.

Serve hot.
 
POTAGE ST. GERMAINE (GREEN SPLIT PEA
SOUP)

1 ham bone, weighing about 1 lb.
4 1/2 c. water
2 c. chicken stock
2 c. dried split peas, rinsed
2/3 c. finely chopped leeks or green onions
1/3 c. finely chopped carrots
1/3 c. finely chopped celery
1/2 tsp. sugar
1/8 tsp. marjoram, crushed
1/8 tsp. freshly ground black pepper
2 1/2 c. milk
1 c. heavy cream
3/4 c. finely chopped cooked ham
1/2 c. finely chopped cooked chicken

In large soup pot or dutch oven combine ham bone, water, chicken stock and split peas. Bring to a boil over medium heat and skim froth from surface. Reduce heat and simmer 30 minutes. Add leeks or green onions, carrots, celery, sugar, marjoram and pepper. Simmer, stirring occasionally, 30 to 40 minutes, until peas are soft. Remove ham bone and gradually stir in milk and cream. You may puree soup at this point, if desired. Add ham and chicken; simmer, stirring occasionally 10 minutes longer. Adjust seasoning, if desired. Makes about 3 1/2 quarts Potage St. Germaine.
 
I love creamed peas, mama- I add peeled/boiled new potatoes to them too.

And I like that steak-house pea salad w/ cheddar cheese, chopped ham, red onion and mayo.
 
Pea and Cauliflower Salad

Pea and Cauliflower Salad

1 cup diced celery

1 cup chopped cauliflower

1 cup toasted pine nuts*

1/4 cup diced green onions

1/4 cup crisp-cooked, crumbled bacon

2 tablespoons chopped pimientos

3/4 cup Hidden Valley® The Original Ranch® Dressing

1/4 cup sour cream

1/2 teaspoon Dijon mustard

Rinse peas in hot water; drain. Combine peas, celery, cauliflower, toasted pine nuts, onions, bacon and pimientos in a large bowl. Whisk together dressing, sour cream and mustard in a small bowl; pour over salad mixture. Toss gently. Chill.

Toast pine nuts in non-stick skillet over medium heat for 1 minute
 
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