Name: Petite Peas and Snow Pea Salad
Ingredients: 2 Bags frozen petite peas; (16 oz.); 3 c Fresh snow peas; 1 1/2 c Sour cream or sour half and half; Chopped fresh dill; (about 1 to 1 1/2 c.); 1 1/2 ts Curry powder; Salt and freshly ground pepper to taste

No second class citizen, the body is a “temple of the Holy Spirit” (1 Cor. 6:19) and is indispensable to the activity of the heart. Without it we would have no access to the physical world and we simply would not be persons. Accordingly, Paul could not imagine a person without a corporeal nature (1 Cor. 15). The whole person consists of body and heart together. Both are essential and neither can function in the material realm in isolation of the other.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Peas, Vegetables	1	Servings

INGREDIENTS

2		Bags frozen petite peas; (16 oz.)
3	c	Fresh snow peas
1 1/2	c	Sour cream or sour half and half
		Chopped fresh dill; (about 1 to 1 1/2 c.)
1 1/2	ts	Curry powder
		Salt and freshly ground pepper to taste

INSTRUCTIONS

Defrost the petite peas. Trim the ends of (and string if necessary) the
snow peas and blanch them. (To blanch, drop into a pot of rapidly boiling
water for 30 seconds, drain and plunge into a bowl of ice water. This will
stop the cooking and set the bright green color. Drain and dry on paper
towels.)
Combine sour cream, dill, curry powder, salt and pepper in a small bowl and
mix thoroughly. Combine with the petite peas and the snow peas, mixing
together lightly so as not to mash the peas. Chill. This can be made the
day before serving and stored, covered, in the refrigerator. To serve, line
a large bowl with ruffly garden or other pretty lettuce and fill with the
salad. Serves 12 to 18 people.
Posted to recipelu-digest by "Diane Geary." <diane@keyway.net> on Feb 4,
1998

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