| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 3030.1 | Here are 4 ways... | TLE::SASAKI | Marty Sasaki ZK02-3N30 381-0151 | Tue May 07 1991 15:38 | 12 |
| You can blanch them and then use them in a salad.
I've used them with red bell peppers in stew for some nice color. Add
them about 10 minutes before you finish cooking, that way they won't be
wilted too badly.
I've stir fried them with onions. I've used a bit of garlic, some soy
sauce and sesame oil as seasonings in the stir fry.
Zap them for a few minutes and put butter on them.
Marty
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| 3030.2 | rice? | AKOCOA::SCHOFIELD | | Tue May 07 1991 16:42 | 7 |
| Blanch them and mix with white rice (or any rice, for that matter).
Mix w/tuna and rice.
Mix w/tuna and noodles.
b
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| 3030.3 | | HORSEY::MACKONIS | Forever is as far as I go | Tue May 07 1991 17:20 | 2 |
| Snow Peas, mushrooms and peppers as a side dish, or mixed in with
some rice.
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| 3030.4 | thanks! | ASABET::HABER | kudos to working mothers | Tue May 07 1991 19:08 | 7 |
| thanks -- my husband is going to stir fry the chicken with ginger and
orange sauce, then we'll have the peas on the side and either rice or
vermicelli.
but i'll keep these in mind for the next time.
/sandy
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| 3030.5 | Blanch and store | RANGER::PESENTI | Only messages can be dragged | Wed May 08 1991 07:56 | 4 |
| Also, cleaning and blanching the whole bunch, will let you store them for a
few more days in the fridge. It also makes them easier to use up, since you
can just grab some and toss them into a recipe, instead of having to prepare
them on the spot.
|
| 3030.6 | A Vegetable to Dip | FSOA::LCHESTER | | Wed May 08 1991 12:44 | 8 |
| I like snow peas best as a vegetable to use with dip, anything
from a jar of Marie's salad dressing to a good cream & cottage
cheese with mustard and ketchup dip. They are certainly crunchy
and (I think) taste great. (Yes, less filling too.)
Just peel the strip of tough material off the side, and enjoy.
Laura
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| 3030.7 | un autre | PENUTS::DDESMAISONS | | Wed May 08 1991 13:08 | 5 |
|
Another nice way to use them with a dip is to steam them until
just tender, wrap them around chunks of cooked chicken, secure
with toothpicks, and dip them in a mixture of hummus and sour
cream. This is good cold and so makes a nice hors d'oeuvre.
|
| 3030.8 | Raw in salad | CUPTAY::FARINA | | Wed May 08 1991 15:50 | 3 |
| I agree with .6: "string" them and eat them raw! I love them raw in
a salad or as a snack. And .7 sounds *wonderful.* I'm going to try
that next time I have a party.
|
| 3030.9 | Appetizer Idea | CSG002::WEINSTEIN | Barbara Weinstein | Thu May 09 1991 15:47 | 17 |
| For an appetizer ....
Mash up some goat cheese (or boursin) with a little bit of sour cream
for a smoother consistency. Then add any of the following or
whatever else pleases you.
- finely chopped walnuts
- finely chopped sun dried tomatoes (in oil, but drained)
- finely chopped greek olives
- pureed roasted red pepper (or chopped pimento)
Blanch snow peas briefly, run under cold water to stop cooking.
Slit along size and stuff with goat cheese mixture.
Serve on a plate arranged as flower petals.
|
| 3030.10 | they can be frozen... | CSSE32::BELLETETE | Rachelle � | Mon May 13 1991 12:31 | 5 |
| Great idea .9!!! Thanks for sharing.
You can also freeze them, and just blanch when needed....
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| 3030.11 | Need to blanche before freezing | COOKIE::OAKEY | code-free bugs | Mon May 13 1991 16:16 | 11 |
| � <<< Note 3030.10 by CSSE32::BELLETETE "Rachelle �" >>>
� -< they can be frozen... >-
Rachelle,
� You can also freeze them, and just blanch when needed....
You want to blanche before freezing to stop the enzyme breakdown within the
veggie... :). Without blanching, the enzymes continue to work, even while
frozen.
|
| 3030.12 | | PSW::WINALSKI | Careful with that VAX, Eugene | Tue May 14 1991 19:31 | 9 |
| RE: .11
>You want to blanche before freezing to stop the enzyme breakdown within the
>veggie..
I would blanch them rather than blanche them. The last time I talked to
Blanche, she objected strenuously to being frozen.
--PSW
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