| 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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