I never thought to write a recipe for creamed peas, just never thought. Once upon a time I was actually asked 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 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 were 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 searches.
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 cheese.
This week I have some leftover ham and frozen butterbeans. I’ll use the basic instructions for the creamed peas and make creamed butterbeans and ham instead. Funny, when I was young I wouldn’t touch butter beans with a ten-foot pole, now I love them. And, they’re not always so easy to find.
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, please?)
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.
This past weekend we drove down to Roaring River State Park and parked our reclining chaises by the river. It was a beautiful day, I didn’t fish, and was rather glad I wasn’t, because they weren’t biting too well. Phillip and his gal did some hiking and took the dogs along. Rumor, our corgi, was exhausted. There were people everywhere fishing and enjoying the fish hatchery.
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!