frozen peas

[jfain]

that's a good idea. Then left over salad doesn't go to waste.

[Mama Mangia]

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.

[Mama Mangia]

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.

[Mama Mangia]

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.

[chubbyalaskagriz]

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.

[MsMai]

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