|Wholefood Cooking (Kitchen Library)|
|by Carole Handslip|
Designed for both the amateur and the more experienced cook, this book is one of a range of paperbacks which form a complete cookery library.
Results 21 - 30 of 119 for pickle peas
Soak peas overnight in water ... the rice in a deep bowl or dinner plate. Diners can add chopped red onion, hot sauce or vinegar to taste. Serves 6 to 8.
Put peas in saucepan, cover ... or toss in pickle relish, onion, boiled ... additional curry powder if desired. Place in serving bowl. Chill before serving.
Rinse frozen peas under running cold ... drain. Toss pea, cheese, celery, pickle, mayonnaise, dill weed and salt. Spoon salad into lettuce cups. 8 servings.
Drain sweet peas, pour into ... remainder of ingredients. Stir gently until ingredients are well mixed. Place salad in refrigerator to chill before serving.
Drain peas and set aside. Combine next 6 ingredients and mix well. Add peas, egg, mayonnaise and toss gently. Chill thoroughly. Makes 4-6 servings.
Drain and wash peas. Mix all ingredients together and chill.
Drain peas. In a salad bowl combine the next 6 ingredients and mix well. Add peas, egg and mayonnaise and mix gently. Chill.
Cook peas according to package ... mayonnaise, tossing until well mixed. Chill thoroughly. Spoon into platter and garnish with cherry tomatoes. 6-8 servings.
Time to prepare: ... pound package black-eyed peas, discarding discolored ... About 15-20 minutes prior to serving, add minced pickled Jalapenos. Serve hot.
Chill and drain peas. Combine with remaining ingredients and toss lightly. Season to taste with salt and pepper.
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