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Post by :tradermann455
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :1590
Click below to download : Vegetables - English Pea Salad (Format : PDF)
Vegetables - English Pea Salad
1 (14 to 16 oz.) can peas -- drained1 pimiento -- chopped
3/4 to 1 cup cheese cubes
2 Tablespoons onions -- minced
Mix together. Season with salt, pepper and mayonnaise to taste.
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1 lb. frozen peas 1 large onion, finely chopped A knob of butter (1 Tbsp.) 15 oz. vegetable or chicken stock 5 fl. oz. single cream (optional) (half & half) salt and pepper, to taste to taste Mint -- see note Cook onion in butter for a few minutes. Don't let it color. Add stock and bring to a rapid simmer. Add peas and cook on high heat for 3 minutes. Once peas are soft and tender, puree in a blender or food processor. For a smoother soup, press through a sieve. For creamier soup, add half & half. "Note: A
Vegetables - Peas - Frozen-pea Soup
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2 (about 15 oz.) tins corn kernals - drained 2 (about 15 oz.) tins peas -(petit pois) - drained Mayonaise, to taste Place drained beetroot salad in glass dish. Spread corn over. Cover with peas. Spread mayo over peas and cover. Place in fridge and serve when cold.
Vegetables - Easiest Pea Salad Ever
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