When it comes to making vegetable side dish recipes for my family, I often don't know what to do with green peas. However, a few years ago...I met a wonderful woman from Lancaster County, PA who shared several of her favorite recipes with me.
All of these recipes are easy to prepare. The first two recipes take less than 30 minutes to make and the final recipe is less than an hour. All of the recipes use fresh or frozen peas, but you could certainly substitute with canned peas if that is what you prefer using.
Lemon and Mint Peas
1 lb. frozen peas
1/2 lb. pearl onions
1 jar diced pimento, drained
1 1/2 tablespoons butter, softened
1 1/2 teaspoon lemon juice
1 1/2 teaspoons mint flakes
grated lemon rind
In a large saucepan, cook the peas according to package directions, drain water. Place peas back into the saucepan along with the remaining ingredients. Simmer the mixture over medium heat for 15 to 20 minutes or until done. Serve immediately.
French Style Peas
1 small head of lettuce, shredded
2 packages frozen peas
1/4 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon granulated sugar
1 teaspoon thyme
1/4 cup butter, softened
2 tablespoons water
2 tablespoons finely chopped onion
In a large saucepan, add in the shredded head of lettuce. Add in the remaining ingredients and stir until all ingredients are combined. Bring mixture to a full boil and reduce heat. Cover and simmer over low heat for 10 to 12 minutes. Serve immediately.
Auntie's Baked Peas
20 oz. bag of frozen peas
1 can cream of celery soup
1/2 cup bread crumbs
4 tablespoons butter, melted
salt and pepper to taste
Coat the inside of a 2 quart casserole dish with butter. Break up the frozen peas and mix in the cream of celery soup. Top the mixture with buttered bread crumbs, salt and pepper to taste. Bake in a preheated 350 degree oven for 35 to 45 minutes or until done.
All of these recipes are easy to prepare. The first two recipes take less than 30 minutes to make and the final recipe is less than an hour. All of the recipes use fresh or frozen peas, but you could certainly substitute with canned peas if that is what you prefer using.
Lemon and Mint Peas
1 lb. frozen peas
1/2 lb. pearl onions
1 jar diced pimento, drained
1 1/2 tablespoons butter, softened
1 1/2 teaspoon lemon juice
1 1/2 teaspoons mint flakes
grated lemon rind
In a large saucepan, cook the peas according to package directions, drain water. Place peas back into the saucepan along with the remaining ingredients. Simmer the mixture over medium heat for 15 to 20 minutes or until done. Serve immediately.
French Style Peas
1 small head of lettuce, shredded
2 packages frozen peas
1/4 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon granulated sugar
1 teaspoon thyme
1/4 cup butter, softened
2 tablespoons water
2 tablespoons finely chopped onion
In a large saucepan, add in the shredded head of lettuce. Add in the remaining ingredients and stir until all ingredients are combined. Bring mixture to a full boil and reduce heat. Cover and simmer over low heat for 10 to 12 minutes. Serve immediately.
Auntie's Baked Peas
20 oz. bag of frozen peas
1 can cream of celery soup
1/2 cup bread crumbs
4 tablespoons butter, melted
salt and pepper to taste
Coat the inside of a 2 quart casserole dish with butter. Break up the frozen peas and mix in the cream of celery soup. Top the mixture with buttered bread crumbs, salt and pepper to taste. Bake in a preheated 350 degree oven for 35 to 45 minutes or until done.
Shelly Hill is a grandmother and mother living in Pennsylvania who enjoys cooking, baking and canning. You can visit Shelly's online foodie blog at http://wahmshelly.blogspot.com/ for free menu ideas, cooking tips and free recipes and food preparation ideas.
Article Source: http://ezinearticles.com/?expert=Shelly_Hill
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