Best Green Peas With Peanut Butter Williamsburg Recipes

GREEN PEAS WITH PEANUT BUTTER WILLIAMSBURG

Steps:

• Melt the butter in a small skillet, adding the can of peas with it's liquid.
• Distribute the peanut butter over the peas.
• Add the salt and pepper to taste and toss carefully.
• Let the peas boil gently until the peanut butter is thoroughly dissolved.
• Mix in chopped parsley and serve.

OLD-FASHIONED CREAMED PEAS

Steps:

• Cook peas according to package instructions. I prefer this method. In a small saucepan, boil a small amount of salted water (approximately 4 cups). Pour the boiling water over the frozen peas just until they are covered. You may not need all the water. Let sit for 3 to 5 minutes or until cooked.
• In a medium saucepan, melt butter. Add flour and stir until smooth. Let cook for additional 30 seconds to remove raw flour taste.
• Over medium heat, slowly add in half and half to the butter/flour mixture while constantly whisking. Bring to a boil while constantly whisking, and let boil for approximately three minutes until it thickens.
• Add salt and pepper to the sauce.
• Drain the peas, and add to the white sauce; stir. Cover with a lid and cook until the peas are hot and the sauce is creamy, approximately 2 to 3 minutes.
• Taste, add more salt and pepper if needed.

PEA 'N' PEANUT SALAD

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, mix mayonnaise and salad dressing; stir into salad. Refrigerate, covered, until serving.

BEST EVER PEAS AND PEANUTS

Steps:

• In a bowl combine all ingredients.
• mix well.
• Chill several hours before eating.

THATBOBBIEGIRL'S BETTER-THAN-CAMPBELLS GREEN PEA SOUP

Steps:

• Combine everything in a large, heavy-bottomed pot with a lid (use one that holds at least 6 quarts).
• Bring to a boil.
• Reduce heat, cover and simmer, stirring occasionally, for 3 1/2 to 4 hours or until peas are tender and soup reaches desired thickness.
• Puree in blender, or in the soup pot using a handheld stick blender (I love those things!) Re-heat if needed, over very low heat.
• I have slow-cooked this in a crockpot, but was not happy with the results.
• I did it just until the peas were done, but my husband and I agreed it tasted way overcooked, and even adding lemon juice didn't help much.
• Stove-top cooking just until the peas are tender gives this a much fresher taste.
• My family loves this served with freshly baked homemade bread and a tossed salad.
• VEGETARIANS: As is, this is not vegetarian, you can make it so, by substituting salt or a vegetarian bouillon for the chicken bouillon.
• LOW SALT DIETS: This is what I've done this for my mother in law who can't have salt: eliminate chicken bouillon, and add freshly squeezed lemon juice to taste.
• Usually about one lemon does it, but it depends on the size of the lemon.
• I recommend adding a bit of lemon if you're not salt-restricted, along with the bouillon- it's truly wonderful.

GREEN PEAS WITH ONION

Steps:

• In a large skillet, saute onion and garlic in butter until tender. Add peas and water. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until peas are tender. Season with salt and pepper.

WILLIAMSBURG PEANUT SOUP

Steps:

• Stir together the flour and water to make a paste.
• In a blender or food processor, combine 1 cup of the peanuts with 1 cup broth and blend until pureed. Add remaining nuts and 1 cup of broth and blend again until very smooth. Strain mixture through a fine sieve into a bowl and set aside.
• In a medium skillet, heat oil over moderately low heat. Add onion, celery, and garlic to pan and saute for 5 minutes. Transfer vegetables to a blender or food processor add another cup of broth and puree. Scrape mixture into a large heavy saucepan over moderate heat. Add flour paste to mixture and cook, stirring, 5 minutes. Add remaining 3 cups broth, the strained peanut mixture, tomato sauce, worcestershire, and tobasco. Season with salt and pepper and stir well. Cook until soup is velvety smooth, about 5 minutes.