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.