Pea Recipes, Green and Snow

Green pea recipes are few in my recipe collection. I love to grow them, but many times they don't even make it into the house because I eat them raw right off the vine. When I do have a bonanza, I usually just cook them lightly, add a little butter, and serve. But here are a few pea recipes from my mother's cookbooks that are good.

Oriental Peas

2 cups fresh peas

1 cup bean sprouts, freshly grown or canned

1 tablespoon onion, minced

soy sauce

Cook pea for 5 minutes without salt. Drain. Heat bean sprouts, drain; combine with peas; add onion. Serve with soy sauce at the table.



Potato and Pea Salad

2 cups boiled potatoes, diced

1 cup boiled peas

Mayonnaise

Lettuce

Chill the potatoes and peas in seperate bowl for one hour, Add mayonnaise to taste. Serve on lettuce leaves.



Stir-Fried Snow Pea Recipe

Snow peas have edible pods. They are also good raw or in a salad.

2 tablespoons butter

2 tablespoons soy sauce

1 leek, finely chopped

1 pound snow peas

Place butter in wok or heavy skillet and heat. Mix in soy sauce. Add leeks and snow peas. Stir-fry for 2-3 minutes.



 Green Pea Soup 

3 tablespoons soft butter or margarine

¼ cup flour

2 cups milk


2 cups fresh peas

Small piece of onion

2 teaspoons salt

2 cups water


Put all ingredients except water in blender or food processor. Run on high until smooth. Pour into saucepan; add water and cook over low heat, stirring frequently, about 20 minutes. 4 servings.



Pasta with Peas and Mushrooms

3 cups salted water

1 ½ cups whole wheat egg noodles

1 ½ cups peas

1 cup mushrooms, sliced

½ teaspoon rosemary

¼ cup plain Greek yogurt

3 tablespoons butter

Bring salted water to a boil. Add noodles and simmer 10-12 minutes. Stir in peas, mushrooms and rosemary. Cook another 2-3 minutes. Drain excess liquid. Stir in butter and yogurt and serve. Serves 4.



Pea and Carrot Croquettes

1 cup mashed cooked carrots

1 cup cooked peas

1 teaspoon minced parsley

1 cup thick White Sauce

1 tablespoon melted butter

Salt and pepper

Crumbs and egg

Make White Sauce: Heat 1 cup milk. Blend 4 tablespoons butter and 4 tablespoons flour together and add to hot milk, stirring constantly until mixture thickens. Cook for 3 minutes longer. Season with salt and pepper to taste.

 Combine carrots, peas, parsley, white sauce and butter, being careful not to mash peas. Season, cool and roll into balls. Roll in -crumbs then in egg and again in crumbs. Deep-fry 3-5 minutes.

For a lighter version on this, I shape into patties and pan fry in an oiled skillet, 3 minutes on each side.

Here is a recipe for pea salad that is good.

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