My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, June 29, 2010

Fresh Creamed Peas

Fresh peas from the garden have to be my favorite vegetable. I don't even mind shelling them because I know the wonderful end result.

Fresh Creamed Peas
4-6 servings
print recipe

2 cups fresh shelled peas (you can use frozen)
2 cups water
1/2 teaspoon salt
1/2 stick of butter, more if you like
1 tablespoon flour
1 tablespoon minced onion
1 1/2 cups milk

Combine peas, salt and water in a 2 quart saucepan and cook over medium high heat until peas are tender. This could take 10-20 minutes depending on the type of peas. Drain and set aside. Melt butter and whisk in the flour and onion cooking for about 1 minute, do not brown, over high heat, whisk in milk and continue whisking until slightly thickened. Add peas and simmer for 3 to 5 minutes. Remove from heat and serve.

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