How can I spice up some sweet peas?

Garlic, Butter, and a pinch of sugar...

How can I spice up some sweet peas?
INGREDIENTS


15 ounces peas


1/4 cup chopped red onion


2 tablespoons dill pickle relish, drained


1 hard-cooked egg, chopped


1 large jalapeno pepper, seeded and chopped


1/4 cup mayonnaise


1/2 cup shredded pepperjack cheese


salt to taste


DIRECTIONS


In a medium bowl, combine peas, onion, relish, egg and jalapeno. Stir in mayonnaise and cheese. Chill for at least two hours before serving.





INGREDIENTS


1 (3 pound) boneless corned beef brisket


1 1/2 cups peas


1 large head cabbage, quartered


1 medium turnip, peeled and cubed


6 carrots, peeled and cut in chunks


6 large potatoes, peeled and quartered


2 tablespoons butter


1/2 teaspoon black pepper





Dumplings:


1 1/2 cups all-purpose flour


2 teaspoons white sugar


2 teaspoons baking powder


3/4 cup water


DIRECTIONS


Cover the corned beef with cold water and soak overnight in the refrigerator.


Drain the beef and place in a large Dutch oven. Cover with fresh water. Place the yellow peas in a triple layer of cheesecloth and tie securely. Place the bag inside the Dutch oven with the beef. Bring to a boil, then reduce to a simmer and cook for 2 hours.


After 2 hours, add the chopped cabbage, turnip, and carrots to the pot. Simmer for 25 minutes.


Add the chopped potatoes and simmer an additional 20 to 25 minutes, or until all of the vegetables are fork tender.


While the vegetables are cooking, prepare the dumpling dough as follows: Combine the flour, sugar, and baking powder in a bowl, then add the water a little bit at a time to make a pasty dough. You may not need to add all of the water. Divide the dough into 6 balls. Be careful not to over-handle the dough.


During the last 5 to 10 minutes of simmering the vegetables, place the dough balls on top of the vegetables and cover with a lid. Allow the dumplings to steam in the pot for 7 minutes.


When the dumplings are cooked through, remove all ingredients from the pot and arrange on a warm serving platter. Remove the cooked peas from the cheesecloth bag and mash with the butter and black pepper. Serve alongside the beef and vegetables.





INGREDIENTS


10 ounces peas


1 (15 ounce) can sliced beets, drained and diced


2 tablespoons chopped onion (optional)


1/2 cup creamy salad dressing, e.g. Miracle Whip ™


DIRECTIONS


In a medium bowl, mix together the peas, beets, onion and salad dressing. Refrigerate until cold, about 30 minutes, before serving.
Reply:my mother used to serve "creamed" peas. I knowi t had flower and milk in it and a little cornstarch, and maybe a tad of sugar. It was great...


on holidays mom would add the Christmas nut roll that had raisins and poppyseed in it with sugar, but in broken off pieces of the roll into a can of sweet peas. It tasted scrumptuous.
Reply:Sautee up some pancetta in a non stick pan. Let it get crispy. Once this is done add the peas and sautee with a little salt and pepper. YUM!
Reply:Occasionally I crush some rosemary and add it to the peas while they are cooking - just to give it a little something different.





Also, occasionally I cook the peas and corn and crushed rosemary together.





I like either of these when I am serving chicken of some kind.





BBWCHATT


The old lady in Chattanooga, Tennessee, USA
Reply:Try just a touch of mint either fresh or dried. Not too much or it will taste like chewing gum. Of course butter goes in it too.