Prep 5 mins
Cook 15 mins
my grandma used to make these all the time. my youngest son just loves them! try to keep the pea liquid and half and half equal. you may need to use a little more or less half and half. you can wisk in a little bit of flour to thicken them to your desired consistency. can use whole milk instead of half and half but won't be as creamy.
- 1 (16 ounce) can peas
- 1⁄2 cup half-and-half
- 1⁄8 teaspoon pepper
- 1⁄8 teaspoon Hungarian paprika
- 1⁄2 teaspoon flour (or to desired consistency)
- drain peas-reserve liquid.
- add liquid and half and half in sauce pan.
- bring to boil-stirring constantly.
- add peas.
- add pepper and paprika.
- slowly wisk in flour to desired consistency.
- lower heat to slow simmer-continue stirring frequently to desired temperature.
Looks good... I usually do either frozen or canned peas myself. GaylaV... I believe if you cook frozen peas, then store them in the fridge overnight, heat them up on the stove the next night and they would be good for creaming at that point. Just a thought
I have loved creamed peas all my life. TThis is a very tasty version. I also whisked the flour into the sauce to thicken before adding the peas, pepper, and paprika. I served them over Salmon Croquettes for lunch. I will be making this again. Thanks for sharing pondfrogs. Made for Fall 2009 PAC,
So good and I ate too much!! I, too, used more flour but I mixed it in with the milk/juice before adding the peas as I find the peas are a bit soft and delicate. When the flour is cooked into the milk for a few minutes I folded in the peas. The paprika is a nice addition and the half-and-half takes creamed peas to a new level. It really is a must to use canned peas for this dish. Fresh or frozen just don't work as well. Thanks for sharing your version of creamed peas. We all enjoyed it. This was made for Fall PAC 2009.