Good casserole to serve to guests. My children who thought they couldn't "stand" green peas, loved this once they got the courage to try it. Recipe was given to me by a favorite friend who worked with me in nursing.
In high school, we had a Shakespearean feast as a final project. We had to make a meal from Shakespeare's time and dress in costume. There was no Internet in 1979 and it wasn't that easy to find the recipes. This was one of the recipes someone made. I have had this recipe for all these years!
Found this recipe a few years back when I was desperately trying to use up a surplus of frozen green peas. This soup recipe is perfect for a light and lazy summer meal and quick to prepare. Garnish each serving with a mint leaf if desired.
This is a great spring/summer soup and can be served warm as well as chilled. The flavour is superior when you use freshly shelled peas!!! This soup is equally as tasty when you replace the gelato with just a dab of sour cream and a sprig of mint. From the LCBO Food and Drink magazine - Spring 2003. (Cook time includes chill time)
Peas lightly cooked with a little butter and garlic plus Creole mustard and mushrooms. Tweaked from my 1959 "Farm Journal's Country Cookbook"... they actually call it "French Peas", but that makes me think of the lettuce leaf thing; this title is more descriptive of the yummy taste.
Elegant stir-fried vegetables, another wonderful Chinese recipe from Jim Lee's 1970s cookbook. "Cooking time" is actually time to soak mushrooms. The actual cooking time is included in "Preparation time" since it involves active stir-frying almost the whole time rather than passively letting it cook. May be served alone or over rice.