PEA RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHICK PEA SNACK (04-19-93) (23:55) IBM 2 TABLESPOONS SUGAR 1/2 TEASPOON GROUND CUMIN 1/2 TEASPOON CHILI POWDER 1/2 TEASPOON PAPRIKA 1/4 TEASPOON GROUND CORIANDER 1/8 TEASPOON CAYENNE PEPPER 1/8 TEASPOON SALT 2 CUPS COOKED AND DRAINED CHICK PEAS 2 TABLESPOONS VEGETABLE OIL IN A LARGE BOWL, TOSS TOGETHER THE SUGAR, CUMIN, CHILI POWDER, PAPRIKA, CORIANDER, SALT AND CAYENNE PEPPER. ADD THE CHICK PEAS AND TOSS WELL TO COAT. HEAT THE VEGETABLE OIL IN A HEAVY 10 INCH SKILLET OVER MODERATELY HIGH HEAT ABOUT 1 MINUTE; ADD THE CHICK PEAS AND COOK, UNCOVERED, SHAKING THE PAN FREQUENTLY, UNTIL DRY AND CRISPY-ABOUT 7 MINUTES. USING A SLOTTED SPOON, TRANSFER THE CHICK PEAS TO A WIRE RACK COVERED WITH PAPER TOWELS TO COOL. MAKES 2 1/2 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHICK PEA - ZUCCHINI CURRY (08-27-93) (23:28) SERVINGS: 4 8 OZ PASTA * 2 T SAFFLOWER OIL 1 X SM ONION, CHOPPED (1/4 CUP) 1 X CLOVE GARLIC, MINCED 1 1/2 C SLICED MUSHROOMS (4 OZ) 2 X MED ZUCCHINI, SLICED 1 X LG TOMATO, CUBED 15 OZ CAN CHICK PEAS,DRAINED(1.5 C 6 OZ CAN TOMATO PASTE (2/3 C) 2 T CURRY POWDER, TO TASTE 1 C WATER 1/4 T BLACK PEPPER * PREFERABLY THIN EGG NOODLES OR WHOLE WHEAT SPAGHETTI GARNISH: SCALLION CURLS, OPT. (SLICE GREEN PART VERY THIN LENGTHWISE. DROP INTO ICE WATER. CURLS WILL FORM IN ABOUT 15 MINUTES) BOIL A LARGE POT OF WATER; COOK PASTA UNTIL AL DENTE. WHILE PASTA IS COOKING, HEAT OIL IN A SAUCEPAN. ADD ONION, GARLIC, MUSHROOMS, AND ZUCCHINI. SAUTE UNTIL ZUCCHINI IS TENDER BUT NOT MUSHY. STIR IN REMAINING INGREDIENTS AND COOK OVER MEDIUM HEAT, COVERED, FOR ABOUT 8 MINUTES. WHEN PASTA IS DONE, DRAIN WELL. SPOON VEGETABLES OVER PASTA. GARNISH WITH SCALLION CURLS. VARIATIONS: - ADD 1-2 T FINELY MINCED GINGERROOT; SAUTE WITH VEGETABLES - SERVE ON BEDS OF HOT COOKED BROWN RICE - SERVE ON COUSCOUS NOTE: VEGANS ARE STRICT VEGETARIANS WHO EAT NEITHER ANIMAL FLESH NOR ANIMAL PRODUCTS, INCLUDING ALL DAIRY PRODUCTS. THIS DISH WOULD FIT INTO A VEGAN DIET. THE CHICK PEAS AND PASTA COMPLEMENT EACH OTHER TO FORM A COMPLETE PROTEIN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREAMED PEAS AND NEW POTATOES 1 1/2 POUNDS (ABOUT 15) TINY NEW POTATOES 1 TO 1 1/2 CUPS FRESH PEAS (1 TO 1 1/2 POUNDS IN SHELL) 3 TABLESPOONS SLICED GREEN ONION 4 TEASPOONS BUTTER OR MARGARINE 4 TEASPOONS ALL-PURPOSE FLOUR 1 CUP MILK SCRUB POTATOES; PARE OFF NARROW STRIP OF PEEL AROUND CENTER OF EACH. COOK IN BOILING SALTED WATER 15 TO 20 MINUTES; DRAIN. MEANWHILE, COOK PEAS AND ONION IN SMALL AMOUNT OF BOILING SALTED WATER 8 TO 15 MINUTES; DRAIN. MAKE A WHITE SAUCE OF BUTTER, FLOUR, DASH SALT, AND MILK. COMBINE VEGETABLES AND SAUCE. SERVES 4 TO 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CROWDER PEAS (02/21/94) (14:23) YIELD: 6 SERVINGS 1 PK FROZEN CROWDER PEAS 1/4 LB HAM OR HAM HOCK 3 1/2 C WATER 1 ONION FLAKES 1 GARLIC POWDER 1 CAJUN SEASONING 1 SALT 1/4 C COOKING OIL IN TWO QUART POT, ADD OIL, AND BROWN HAM OR HAM HOCKS. ADD WATER, PEAS, AND SEASON TO TASTE. COVER AND SIMMER, STIRRING OCCASIONALLY UNTIL PEAS ARE TENDER (ABOUT ONE HOUR). SERVE HOT OVER RICE OR CORN BREAD. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DILLY PEA SOUFFLE (08-17-92) (2:44) 1 (17 OUNCE) CAN SWEET PEAS, DRAINED AND DIVIDED 1/4 CUP BUTTER OR MARGARINE 1/4 CUP FLOUR 1 CUP MILK 6 EGGS, SEPARATED 1/4 CUP PLUS 1 TABLESPOON GRATED PARMESAN CHEESE, DIVIDED 2 TEASPOONS DIJON MUSTARD 1/2 TEASPOON DILL WEED 1/8 TEASPOON SALT 1/2 TEASPOON CREAM OF TARTAR HEAT OVEN TO 375 DEGREES. RESERVE 1/3 CUP PEAS; PUREE REMAINING PEAS IN FOOD PROCESSOR OR BLENDER. SET ASIDE. IN A MEDIUM SAUCEPAN MELT BUTTER OVER LOW HEAT. BLEND IN FLOUR; SLOWLY ADD MILK. COOK, STIRRING CONSTANTLY, UNTIL THICKENED. COOL TO ROOM TEMPERATURE. ADD EGG YOLKS; MIX WELL. STIR IN ALL PEAS, 1/4 CUP CHEESE, MUSTARD, DILL WEED AND SALT. TRANSFER TO A LARGE BOWL. IN ANOTHER LARGE BOWL BEAT EGG WHITES UNTIL FROTHY. ADD CREAM OF TARTAR; BEAT UNTIL STIFF, BUT NOT DRY. FOLD INTO PEA MIXTURE. GREASE 1 1/2 QUART SOUFFLE DISH; DUST WITH REMAINING PARMESAN CHEESE. MAKE 2 INCH FOIL COLLAR AROUND SOUFFLE DISH. SPOON MIXTURE INTO DISH; PLACE IN PAN CONTAINING 1 INCH HOT WATER. BAKE 45 TO 50 MINUTES OR UNTIL PUFFED AND GOLDEN. REMOVE COLLAR AND SERVE IMMEDIATELY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HUMMUS (05/14/93) (6:28) SERVINGS: 4 31 OZ (2 CNS) CHICK PEAS 1 X LIQUID * 6 T TAHINI ** 1/3 C LEMON JUICE OR TO TASTE 3 EA LARGE CLOVES GARLIC(OR MORE) 1 X SALT & FRESH GROUND PEPPER ---------------------------------GARNISHES--------------------------------- 1 X OLIVE OIL 1 X PAPRIKA 1 X FRESH CHOPPED PARSLEY * LIQUID SHOULD BE 1/4 OF THE LIQUID FROM 1 CAN OF CHICK PEAS. ** TAHINI IS (SESAME SEED PASTE) IS AVAILABLE IN MIDDLE EASTERN FOOD SHOPS AND MANY OF THE LARGER SUPERMARKETS FEATURING ETHNIC FOODS. COMBINE ALL INGREDIENTS, EXCEPT GARNISHES, IN BLENDER OR FOOD PROCESSOR CONTAINER. BLEND TO A SMOOTH, CREAMY PASTE. TASTE AND ADD MORE LEMON JUICE OR SALT TO SUIT YOUR TASTE. IT SHOULD BE THE CREAMY CONSISTENCY OF MASHED POTATOES. THIN WITH CHICK PEA LIQUID OR WATER IF NECESSARY. SCRAPE INTO AN ATTRACTIVE BOWL, COLOR OLIVE OIL WITH A BIT OF PAPRIKA. DRIZZLE OIL OVER THE SURFACE IN A DECORATIVE PATTERN AND SPRINKLE WITH PARSLEY. SERVE WITH WEDGES OF PITA BREAD AND RAW VEGETABLES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MINTED PEAS DRAIN LIQUID FROM ONE 1 POUND CAN (2 CUPS) PEAS INTO A SAUCEPAN. COOK UNTIL 1/4 CUP LIQUID REMAINS. ADD PEAS, 1/2 TEASPOON SALT, DASH PEPPER, 1 TABLESPOON BUTTER, AND 1/4 CUP MINT FLAVORED JELLY. HEAT THROUGH. SERVES 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ORIENTAL PEA PODS AND CARROTS (05/15/93) (0:24) SERVINGS: 2 1/4 C WATER 1 T SOY SAUCE 1 T CORNSTARCH 1 X DASH CRUSHED RED PEPPER 1 EA MED. CARROT * 2 T WATER 3 OZ FROZEN PEA PODS 2 T BROKEN WALNUTS 1 T BUTTER OR MARGARINE * MEDIUM CARROT SHOULD BE THINLY SLICED ON A DIAGONAL CUT (BIAS). IN A CUSTARD CUP STIR TOGETHER 1/4 C WATER, SOY SAUCE, CORNSTARCH, AND CRUSHED RED PEPPER. MICRO-COOK, UNCOVERED, ON 100% POWER FOR 1 TO 1 1/2 MINUTES OR TILL THICKENED AND BUBBLY, STIRRING EVERY 30 SECONDS. PLACE THE CARROT IN A 20-OUNCE CASSEROLE. SPRINKLE WITH 2 T WATER. MICRO-COOK, COVERED, ON 100% POWER FOR 2 1/2 MINUTES. DRAIN. TOSS TOGETHER CARROT, PEA PODS, AND WALNUTS; ADD BUTTER OR MARGARINE. MICRO-COOK, COVERED, ON 100% POWER ABOUT 1 1/2 MINUTES OR TILL THE VEGETABLES ARE CRISP-TENDER. TOSS WITH THE SOY SAUCE MIXTURE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEAS AND ONIONS COMBINE COOKED DRAINED PEAS AND TINY ONIONS. TOSS WITH BUTTER AND CANNED MUSHROOMS; HEAT THROUGH. DASH WITH DRIED THYME, CRUSHED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEAS CONTINENTAL 2 TABLESPOON BUTTER 1 CUP SLICED MUSHROOM 1/4 CUP MINCED ONION 1/4 TEASPOON SALT SPECK PEPPER 1/4 TEASPOON NUTMEG 1/8 TEASPOON DRIED MARJORAM 2 TABLESPOON SHERRY 2 CUPS COOKED PEAS HEAT BUTTER IN SKILLET. SAUTE MUSHROOMS AND ONIONS ABOUT 5 MINUTES OR TILL TENDER. ADD SALT AND PEPPER, NUTMEG, MARJORAM, SHERRY THEN PEAS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEAS IN CREAM HEAT 3 TABLESPOONS BUTTER AND 1/2 CUP WATER TO BOILING IN SAUCEPAN. ADD 1 TO 1 1/2 CUPS FRESH SHELLED PEAS (1 TO 1 1/2 POUNDS IN SHELL), 2 CUPS FINELY TORN LEAF LETTUCE, 2 TABLESPOONS FINELY CHOPPED ONION, 1 TABLESPOON SNIPPED PARSLEY, 1 TEASPOON SUGAR, 1/2 TEASPOON SALT, AND DASH PEPPER. COVER; SIMMER 8 TO 15 MINUTES. DON'T DRAIN. ADD 1/3 CUP CREAM. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEA PODS ORIENTAL 1/2 POUND OR 1 7 OUNCE PACKAGE FROZEN CHINESE PEA PODS, THAWED 1 TABLESPOON SALAD OIL 1 TEASPOON SOY SAUCE 1 MEDIUM CLOVE GARLIC, MINCED 1 5 OUNCE CAN (2/3 CUP) BAMBOO SHOOTS, DRAINED 1 5 OUNCE CAN (2/3 CUP) WATER CHESTNUTS, DRAINED AND SLICED 1 CHICKEN BOUILLON CUBE 1 TEASPOON CORNSTARCH IF FRESH PEAS ARE USED, WASH AND REMOVE TIPS AND STRINGS. IN A PREHEATED MEDIUM SIZE SKILLET, PLACE OIL, SOY SAUCE, AND GARLIC. COOK OVER LOW HEAT UNTIL GARLIC HAS BROWNED; ADD FRESH OR FROZEN PEAS, BAMBOO SHOOTS, AND WATER CHESTNUTS. TOSS AND COOK OVER HIGH HEAT FOR 1 MINUTE. DISSOLVE BOUILLON CUBE IN 1/4 CUP BOILING WATER; ADD TO PEAS. COVER AND COOK OVER MEDIUM HEAT FOR 2 MINUTES. COMBINE CORNSTARCH AND 1 TEASPOON COLD WATER. STIR INTO PEAS. COOK, UNCOVERED, OVER HIGH HEAT UNTIL THICKENED, ABOUT 1 MINUTE. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= QUICK CREAMED PEAS COMBINE ONE 4 OUNCE CARTON CHIVE WHIPPED CREAM CHEESE, 1/4 CUP MILK, AND 1/4 TEASPOON SALT. HEAT AND STIR OVER LOW HEAT JUST UNTIL WARM. POUR OVER COOKED PEAS OR A COMBINATION OF COOKED PEAS AND TINY NEW POTATOES. STIR GENTLY TO COAT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPRINGTIME PEAS 2 POUNDS FRESH PEAS, SHELLED 3 TO 6 LETTUCE LEAVES 1/3 CUP SLICED GREEN ONION 1 TEASPOON SUGAR 1/2 TEASPOON SALT DASH PEPPER DASH DRIED THYME, CRUSHED 3 TABLESPOONS BUTTER OR MARGARINE SHELL PEAS. COVER BOTTOM OF SKILLET WITH LETTUCE; TOP WITH PEAS AND ONION. SPRINKLE ON SUGAR AND SEASONINGS; ADD BUTTER. COVER TIGHTLY AND COOK OVER LOW HEAT 10 TO 15 MINUTES, OR UNTIL PEAS ARE DONE. SERVES 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= YELLOW SPLIT-PEA PUREE (05-12-93) (23:01) SERVINGS: 6 2 C YELLOW SPLIT-PEAS; DRY 6 C STOCK, BROTH; OR WATER 1 EA ONION; LARGE, WHOLE 1 EA CARROT; LARGE 1 EA TURNIP OR PARSNIP; LARGE 1/8 T MARJORAM; DRIED 1/8 T THYME; DRIED 1 T SALT 1 EA ONION; SMALL, MINCED 2 T BUTTER; MELTED 2 T UNBLEACHED FLOUR PRESOAK PEAS, IF NECESSARY, ACCORDING TO PACKAGE DIRECTIONS. DRAIN WELL, IF PRESOAKED. IN A LARGE POT, ADD WATER OR STOCK, WHOLE ONION, CARROT, TURNIP OR PARSNIP, MARJORAM, THYME, AND SALT. COOK UNTIL PEAS AND VEGETABLES ARE TENDER, ABOUT 1 1/2 TO 2 HOURS. DRAIN WELL. MASH PEAS AND VEGETABLES IN BLENDER OR PRESS THROUGH A SIEVE. IN A SMALL FRYING PAN, SAUTE THE MINCED ONION IN BUTTER UNTIL LIGHTLY BROWNED; BLEND IN FLOUR AND COOK ABOUT 2 MINUTES. ADD TO BLENDED PEAS AND VEGETABLES. BEAT UNTIL FLUFFY AND SERVE HOT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=