Ham and Pea Salad

Making a main dish salad is a simple way of getting the family meal on the table in short order. Salads work great for lunch, dinner or tea as long as there is enough variety for the larger appetites that may be involved. This recipe is very easy to put together and the salad keeps well in the refrigerator for two to three days, so it can easily be prepared in advance. Serving bread and a variety of salads for a meal is a fun way of gathering together a group of friends and/or family for a casual time together. Blessings...

Recipe:

1 pkg. (12 ounces) frozen petite peas, thawed and drained on paper towels
1/2 cup cubed medium Cheddar cheese
1/4 cup onion, finely diced
1 cup cubed fully cooked ham
2 tablespoons light mayonnaise
2 tablespoons low-fat sour cream or plain low-fat yogurt
1/2 teaspoon regular yellow sandwich mustard
1/2 teaspoon milk
1/8 teaspoon shallot salt or onion salt

1. Combine first 4 ingredients in a serving bowl.
2. In a small bowl, whisk together dressing ingredients and stir into salad. Chill for about an hour and serve.

Yield: 3-3/4 cups
189 calories per 1 cup serving
3.5 gms. fiber

Cream of Pea Soup

There are very few soup recipes as easy as this one, especially pea soup. This recipe starts with a can of peas, which I had never used until I came across this Taste of Home reader-contributed recipe. Now I make sure I have a can of evaporated milk and a can of peas on my pantry shelf just in case the day gets away from me and I need something in a hurry. I serve a sandwich, or crackers and cheese alongside. Blessings...

Recipe:

1 can (15 ounces) peas
2 tbsps. finely chopped onion
1/4 cup butter
1/4 cup unbleached flour
1 tsp. sugar
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. rubbed sage
2 cups water
1 can (12 ounces) evaporated milk
4 bacon strips, cooked and crumbled

1. Drain peas, reserving 1/3 cup of liquid. Place the peas and liquid in a blender or food processor; cover and puree until smooth. Set aside.
2. In a saucepan, saute the onion in butter until tender. Stir in the flour, sugar, salt, pepper and sage until smooth. Gradually add water; bring to a boil. Boil and stir for 2 minutes.
3. Whisk in milk and pureed peas; heat through. Garnish with bacon.

Yield: 5 cups

Overnight Tossed Green Salad

When I was a new bride of five months, my husband and I moved from our hometown to Santa Cruz, Ca. This move might as well have been to the moon for me. At that time, I did not make new friends easily at all and I never even considered that I would not live near my family. Little did I know that there would be a time when I would be leaving California, and even further from family and friends.

Early in our time in Santa Cruz, a wonderful and very kind woman befriended me at our new church. We became instant friends, as did our husbands. Thankfully, for me, she was a wonderfully gifted cook and she shared recipes for the dishes that my husband and I enjoyed in their home.

Years ago, overnight green salads were very popular. I had tried many and was not pleased with any of them, until Chris served this one for one of our dinners together. Preparing the salad for a large gathering the night before the meal takes some of the last minute stress out of the meal preparations as guests are arriving. It's so nice to have as much of the meal prepared in advance as possible in order to free up time to enjoy being with our friends and family. Blessings...

Recipe:

1 medium head iceberg lettuce (romaine can also be used)

1 10-oz. pkg. fresh spinach

1/2 cup sliced green onion

1 pint cherry tomatoes, halved

1 10-oz. pkg. frozen petite peas, thawed

1 lb. pkg. bacon, diced, cooked and drained

Dressing:

1 cup mayonnaise

1 cup sour cream

2 tbsps. fresh lemon juice

1/2 tsp. oregano

1/4 tsp. basil

1/4 tsp. salt

1/8 tsp. pepper

1. Tear lettuce and spinach into bite-sized pieces into a large salad bowl.

2. Layer onion, tomatoes, peas and bacon over greens.

3. Combine dressing ingredients. Spread over top like frosting, being sure to seal out air. Refrigerate overnight.

4. Toss and serve

Yield: 10 servings

Cashew Pea Salad

Vegetables are not always a favorite food, especially with children. That having been said, it is so important to look for ways to make them as appealing and inviting as possible. Changing our mindset about a vegetables place and adding them to a salad, or making them into the salad, can be a new taste adventure. I love the combination of peas and cashews, but I haven't been very happy with the recipes that I have tried over the years, so I attempted some new twists on an old theme. We liked the results; maybe you will as well. Blessings... 

Recipe:

1 16-oz. pkg. frozen petite peas, thawed

1 cup cashew pieces

1 tsp. fresh lemon juice

1/4 cup low-fat mayonnaise

1/4 tsp. curry powder

1. Drain peas on paper toweling so water doesn't dilute dressing.

2. Whisk together lemon juice, mayonnaise and curry powder in a serving bowl; add peas and cashews and stir to coat. Serve immediately. If not serving immediately, leave the cashews out of the salad and refrigerate. When ready to serve, add the cashews. The cashews will soften if left for too long in the dressing.

Yield: about 6 servings

Zesty Buttered Peas

If you are like me, and are always on the lookout for new recipes for vegetables, this one might be helpful. This recipe takes a package of frozen peas and turns them into a very nice side dish with the addition of some onion, celery and savory. Savory is an herb that isn't very well known, but I think it is worth getting familiar with. I love it.
I hope you will give this recipe a try for your next meal. Blessings...

Recipe:

2 tbsps. butter
1  pkg. (10 ozs.) frozen peas, thawed
1 cup sliced celery
1/2 cup chopped onion
1 tbsp. minced fresh savory or 1-1/2 tsps. dried savory
1/2 tsp. salt

Melt butter in a heavy saucepan; add the next five ingredients. Cover and cook over medium heat for 6-8 minutes or until vegetables are tender.

Yield: 6 servings