Peas Madrid



1 1/2 tablespoons utter or margarine

1/2 teaspoon onion salt

1/4 teaspoon oregano leaves, crushed

Coarse ground black pepper, if desired

1 (15-ounce can) peas

1/3 cup sliced ripe olives

1/4 cup (about 2-ounces) pimiento strips



In saucepan, melt butter; add onion salt, oregano (and pepper if

desired). Simmer gently 3 or 4 minutes. Pour liquid off peas.

Add peas and remaining ingredients; mix lightly. Cover and heat

just till peas are hot, shaking pan occasionally. Serve

immediately.



Serves 4

 

Black-eyed Peas

1 lb. pkg black-eyed peas

2 quarts water

1 ham bone, piece of salt pork or several slices of bacon

salt and pepper to taste

Wash peas and soak overnight or at least 5 hrs. in cold water. Drain. Put peas in large pot with 2 qts. water. Add ham bone or bacon. Simmer for about 2 hrs. or until peas are tender. Add water if needed while cooking.

Black Eye Pea Sausage



1 can black eye peas (drained and mashed)

add sage or poultry seasoning to taste (don't over do it)

salt and pepper to taste

1/4 cup minced onion

Approx. 2 Tablespoon flour to hold it together



Mix, and shape into patties, heat skillet using small amount of oil

or bacon drippings, brown on both sides.

Soulful Black Eyed Peas



1 pound of smoked pig tails

1 pound bag of black eye peas

1 1/2 cup of chopped onion

1 cup of chopped green pepper

1/2 cup of butter

1/4 cup of flour

1/2 teaspoon of crushed red pepper

Salt to taste



In a large pot add 1 quart of water. Boil until tender

the pig tails. If water boils out add more, then add

black eye peas. When peas are halfway done saute

onions and green peppers then add them to the pot.

Cook until peas are soft, mix flour and 1/2 cup of

juices from the pot, then pour back into pot and add butter.

Southern Black-Eyed Peas



1 1 lb. pkg black-eyed peas

2 quarts water

1 ham bone, piece of salt pork or several

slices of bacon

salt and pepper to taste



Wash peas and soak overnight or at least 5 hrs. in

cold water. Drain. Put peas in large pot with 2 qts.

water. Add ham bone or bacon. Simmer for about 2 hrs.

or until peas are tender. Add water if needed while cooking.

Peas Marguerite



1 hard-cooked egg

1/2 can undiluted cream of chicken soup

1 tablespoon mayonnaise

2 teaspoons tarragon vinegar or white vinegar

1 (14-ounce) can peas



Chop egg white and sieve egg yolk, keeping separate. Blend soup

with mayonnaise and vinegar; heat, stirring till hot. Spoon over

heated, drained peas in serving dish. Top with egg whites and

yolks.



Makes 4 servings.

Southern Black Eyed Peas



2 1/2 cups black eyed peas

8 cups water

1/2 table spoon salt

1/4 table spoon black pepper

1 medium size onion (whole)

1 slice bacon (un-cooked

1/4 tsp garlic powder

1/4 tsp vinegar



Place all ingredients in large cooking pot on stove

top burner on medium heat. Cook 40 minutes or until

peas are tender. Do not allow water to evaporate

entirely. If peas are dry they will burn quickly.



4 servings

Green Peas with Crispy Bacon

The addition of mint and orange really brightens this often underrated

legume, while

the bacon lends a smoky flavor. When in season, use fresh sweet green peas.



2 smoked bacon slices or 1/2 slice ham, diced

1 shallot, sliced

1/2 tsp. grated orange rind

1/2 cup fresh orange juice

1/2 tsp. ground black pepper

1/4 tsp. salt

1 bag (16 oz.) frozen sweet green peas, thawed*

1 tsp. butter or margarine

1 TB chopped fresh mint



Garnishes:

Fresh mint sprig

Orange rind curl



Sauté bacon/ham in a medium skillet until crisp; remove and drain on paper

towels,

reserving 1 teaspoon drippings in skillet. Crumble bacon, and set aside.



Sauté shallot in hot bacon drippings over medium-high heat 2 minutes or until



tender.



Stir in orange rind, orange juice, pepper, and salt. Cook, stirring

occasionally, 5 minutes

or until reduced by half. Add peas, and cook 5 more minutes; stir in butter

and mint.



Transfer peas to a serving dish, and sprinkle with crumbled bacon/ham.

Garnish, if desired.



*3 cups shelled fresh sweet green peas may be substituted for frozen. Cook

peas in boiling

water 5 minutes, and proceed with recipe.



Yield: 6 servings.

 A Mess of Peas



1 quart water

1 (8- to 10-ounce) smoked ham hock

8 cups fresh field peas

4 to 6 hot peppers in vinegar, drained

1 teaspoon sugar

1 teaspoon salt

1 teaspoon pepper

Preparation

Bring 1 quart water and smoked ham hock to a boil in a large Dutch

oven over medium-high heat. Reduce heat to low, and simmer 30 minutes.

Stir in peas and remaining ingredients; cover and simmer 25 to 30

minutes or until peas are done.

Peas and Prosciutto

Recipe from Giada De Laurentiis.



2 TB olive oil

3 shallots, chopped

2 garlic cloves, minced

Salt and ground black pepper

1 bag (1 lb. ) frozen peas, thawed

4 oz. (1/8" thick slices) prosciutto, diced

1/4 cup chopped fresh Italian parsley leaves



Heat the oil in a heavy large skillet over medium low heat. Add the shallots,

garlic, salt,

and pepper, and saute until tender, about 1 minute.



Add the peas and saute until heated through, about 5 minutes. Stir in the

prosciutto

and cook for 1 to 2 minutes.



Add the parsley and remove from the heat. Season, to taste, with salt and

pepper, and serve.



Yield: 6 servings

Scalloped Green Peas and Onions

Yield: 6 servings



1/4 c Butter

1/4 c All purp flour

1 t Salt

1 t Seasoned salt

Pepper

2 c Milk

10 oz Pkg frozen peas, part thaw

1 lb Pearl onions, frozen,thawed

2 md Baking potatoes, peel, slice

1 c Swiss cheese, shredded



Melt butter in saucepan over low heat, blend in flour,

salts, and pepper. Add milk, stirring constantly.

Cook and stir until sauce is smooth and thick.

Arrange half the peas, onions, and potatoes in a

buttered 1 1/2 qt shallow casserole.

Spoon half sauce over, sprinkle with half cheese.

Repeat. Cover, bake 375, 1 hr.