I never thought to write a recipe for creamed peas, just never thought. A few
weeks back a guest asked me if I would teach her how to make them. First of all I
don’t even mention peas anymore in public places! While we were at church
camp a few years ago the Uhrig family had to eat peas all week long because the
rest of the campers disliked them so much.
Personally speaking I think the fresh green peas from our spring gardens and the
frozen food sections are delicious. Keep in mind that I grew up on these little
delicacies. Never but never would we eat mushy peas from a can. I remember
coming home from elementary school and asking my mother: ‘What kind of peas
are they serving at school, they’re all mushed up and they taste terrible?’ Mom
gently told us how some people enjoy canned peas and so forth.
I will admit to one thing and that’s for certain when I purchase frozen peas I never
buy an off-brand it’s always the top labels. You can truly taste the difference in
the sweetness and general quality. This is what we find in many of our food
The recipe I’ve provided is a guideline, but once you put on your creative galoshes
you can easily find ways to adapt creamed peas to a whole new level. For
example, should you need a quick evening dinner consider creaming peas with
just a little more liquid. Bring in a bit and I mean a ‘bit’ of cheese and perhaps a
few chunks of ham. Bake a few baked potatoes and use the creamed peas as a
potato topper dinner. For the cheese portion I’ve even implemented cream
There is one label of canned green peas that I will eat, but for the sake of good
business I won’t list them here in the column!
I’ve been trying to work on my new cookbook, but have experienced red flags at
every turn this past week. Between track meets that last four hours and the
terrible coughs that Phillip and I have been enduring we haven’t gotten much
accomplished. Poor Phillip has been to the doctor twice to my once. Ervin has
been banished to sleep in the basement because he is ‘currently’ the only one
truly on his feet at this household. The pollen and allergies have really possessed
us on the home front. ‘If’ I had to complain about any aspect of living here in the
deep Ozark Forests it’s the pollen, it can be relentless for about six weeks. My
inhalers have become my best friends as of late.
Mother’s Day is approaching and it’s time to think outside the box for mom.
Unless your mom, wife or sister just loves receiving kitchen gifts I would not
recommend them. Perhaps a cute kitchen gadget along with something more
personal. Believe me a woman does not like to receive toasters and blenders on
their special days. (At this point would someone send my husband an email,
A lady likes to know she’s appreciated. She wants to know that you know the
name of her favorite chocolates. A trip to the spa for a pedicure or manicure is a
lovely idea or a gift card to one of her favorite stores. If you have a good
masseuse I’d say this would score you a ‘10’ on the Mother’s Day scale. Find a
special photo of yourself or the family and have it framed for her desk or
workspace. Most importantly DO NOT wait until Mother’s Day morning and run
out to buy a card. This action in itself vividly displays a lack of thoughtfulness. It’s
actually worse that not getting a card! Personally I like little surprises, an
impromptu picnic or a night of movies and popcorn. It doesn’t have to be
expensive, just thoughtful and caring.
My favorite mother’s day gifts are two distinctive ones. When Phillip was about
five months old he was dedicated at church. This also ended up being Mother’s
Day and my birthday. Ervin came into my make-up area and fastened a beautiful
locket around my neck with Phillip’s picture inside. Later that day Phillip bit the
locket and left his baby teeth marks on it. Another year one of my favorite
benches was broken and Ervin had a friend remake it exactly like the old one.
OK ladies, show this column to your significant other NOW and gently suggest the
holiday is approaching. Have a good week everyone and stay out of the pollen!
Simply yours, The Covered Dish. www.thecovereddish.com.
1 (14.4 oz.) bag frozen peas
2 cups water
1/2 teaspoon salt
3 tablespoons butter
1/2 teaspoon ground white pepper
4 1/2 tablespoons flour
1 cup cream
In a saucepan place peas, salt and water. Bring to a boil and then simmer until
tender. (Takes a very short while.) Add pepper and butter to cooked peas. Using
a shaker or whisk combine the flour and heavy cream. Combine until smooth
with no lumps. Stir wet slurry into the prepared peas and cook until thickened.
For testing purposes I used heavy cream, but half and half should be adequate. I
was brought up using only milk in creamed peas, this time I chose to be a bit
indulgent. When my mother made creamed peas she always did a dry slurry by
cutting the cold butter into the flour and then adding it to the other ingredients.
Serves 4-5 persons, unless my son, Phillip, is coming to dinner!