With regards to making vegetable side dish recipes in my family, I frequently don’t get sound advice with eco-friendly peas. However, a couple of years back…I met an excellent lady from Lancaster County, PA who shared a number of her favorite recipes beside me.
Many of these recipes are simple to prepare. The very first two recipes take under half an hour to create and also the final recipe is under an hour or so. All the recipes use fresh or frozen peas, however, you could certainly substitute with canned peas if that’s that which you prefer using.
Lemon and Mint Peas
1 lb. frozen peas
1/2 lb. gem onions
1 jar diced pimento, drained
1 1/two tablespoons butter, softened
1 1/2 teaspoon fresh lemon juice
1 1/2 teaspoons mint flakes
grated lemon rind
Inside a large saucepan, prepare the peas based on package directions, drain water. Place peas into the saucepan combined with the remaining ingredients. Simmer the mix over medium heat for 15-20 minutes or until done. Serve immediately.
French Style Peas
1 small mind 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
two tablespoons water
two tablespoons finely chopped onion
Inside a large saucepan, include the shredded mind of lettuce. Include the rest of the ingredients and stir until all ingredients are combined. Bring mixture to some full boil and lower heat. Cover and simmer over low heat for ten to twelve 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
pepper and salt to taste
Coat within a couple quart casserole dish with butter. Split up the frozen peas and blend within the cream of celery soup. Top the mix with buttered bread crumbs, pepper and salt to taste. Bake inside a preheated 350 degree oven for 35 to forty-five minutes or until done.
