Browse Items (5 total)
Sort by:
-
Barb's Hearty Pea Soup
Card 1 Front of recipe RCA0009-20260629-0017
Barb's Hearty Pea Soup
3 qts boiling water 2t. seasoned salt (veg-e-
1 ham hock, smoked salt)
1 pkg peas (dried, halved or whole) 1t. garlic salt
2-3 stalks celery, chopped (w/ leaves) 1t. Accent
2 carrots, chopped Salt & pepper to taste
1-2 medium onions, chopped
2 medium potatoes, peeled & chopped
Boil water, add ham hock, peas, celery, carrots, onions,
potatoes. Simmer for 1-1½ hours, until most
everything is mushy. Add seasonings. Mash everything
in the pot - but leave a few lumps. If the soup isn't
thick enough, add a little broth to 2 T. flour, then
gradually stir into soup. You may want to increase
any of the vegetables to suit your taste.
Card 1 Back: blank
---
# Barb's Hearty Pea Soup
*Recipe from the kitchen of Barb*
## Ingredients
- 3 qts boiling water
- 1 ham hock, smoked
- 1 pkg peas (dried, halved or whole)
- 2–3 stalks celery, chopped (with leaves)
- 2 carrots, chopped
- 1–2 medium onions, chopped
- 2 medium potatoes, peeled & chopped
- 2 tsp seasoned salt (Veg-e-Salt)
- 1 tsp garlic salt
- 1 tsp Accent
- Salt & pepper to taste
## Instructions
1. Boil water, then add ham hock, peas, celery, carrots, onions, and potatoes.
2. Simmer for 1–1 1/2 hours, until most everything is mushy.
3. Add seasonings.
4. Mash everything in the pot, but leave a few lumps.
5. If the soup isn't thick enough, add a little broth to 2 Tbsp flour, then gradually stir into soup.
6. You may want to increase any of the vegetables to suit your taste. -
Tangy Creamed Crabmeat
TANGY CREAMED CRABMEAT FLORIDA SEAFOOD
Florida Department of Natural Resources
Bureau of Marketing and Extensions Services
3900 Commonwealth Blvd.
Tallahassee Florida 32303
1 pound blue crab meat, fresh or frozen
1 package (10 oz.) frozen green peas
½ cup chopped onion
¼ cup chopped green pepper
1 can (6 oz.) sliced mushrooms, drained
4 tablespoons margarine or vegetable oil
1 cup mayonnaise
1 cup plain yogurt
1 teaspoon salt
1/8 teaspoon pepper
Card 1 Back:
1 tablespoon chopped pimento
3 cups cooked rice
thaw crab meat if frozen. Remove any remaining
shell or cartilage. Cook peas according to di-
rections on package. Drain. In large fry pan,
cook onion, green pepper and mushrooms in marga-
rine until tender. Combine remaining ingred-
ients except rice, and simmer until thoroughly
heated, stirring occasionally.
Serve over rice.
Makes 6 servings.
---
# Tangy Creamed Crabmeat
*Recipe by Florida Department of Natural Resources, Bureau of Marketing and Extensions Services*
*Makes 6 servings*
## Ingredients
- 1 pound blue crab meat, fresh or frozen
- 1 package (10 oz.) frozen green peas
- 1/2 cup chopped onion
- 1/4 cup chopped green pepper
- 1 can (6 oz.) sliced mushrooms, drained
- 4 Tbsp margarine or vegetable oil
- 1 cup mayonnaise
- 1 cup plain yogurt
- 1 tsp salt
- 1/8 tsp pepper
- 1 Tbsp chopped pimento
- 3 cups cooked rice
## Instructions
1. Thaw crab meat if frozen. Remove any remaining shell or cartilage.
2. Cook peas according to directions on package. Drain.
3. In a large fry pan, cook onion, green pepper, and mushrooms in margarine until tender.
4. Combine remaining ingredients except rice, and simmer until thoroughly heated, stirring occasionally.
5. Serve over rice. -
Stir-Fry Beef and Peas
STIR-FRY BEEF AND PEAS
Makes 4 servings at 71¢ each.
½ pound boneless lean round steak
2 teaspoons cornstarch
1 tablespoon dry sherry
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 small onion, sliced
1 clove of garlic, crushed
½ teaspoon finely chopped fresh
ginger root
¼ cup chicken broth
2 cups Sugar Snap peas, washed
and strung
1. Place meat in freezer for 30 minutes
Back:
until firm enough to slice easily. Cut
into ⅛-inch slices.
2. Combine cornstarch, sherry and soy
sauce in small bowl. Add meat, stir
ring to coat well. (Can be done ahead to
this point and refrigerated.)
3. Heat oil in large skillet or wok; stir-fry
beef, onion, garlic and ginger 2 min-
utes. Stir in broth and peas; cook 2
minutes, until sauce thickens. Serve
over hot rice, if you wish.
---
# Stir-Fry Beef and Peas
*Makes 4 servings at 71¢ each*
## Ingredients
- 1/2 pound boneless lean round steak
- 2 tsp cornstarch
- 1 Tbsp dry sherry
- 2 Tbsp soy sauce
- 2 Tbsp vegetable oil
- 1 small onion, sliced
- 1 clove of garlic, crushed
- 1/2 tsp finely chopped fresh ginger root
- 1/4 cup chicken broth
- 2 cups Sugar Snap peas, washed and strung
## Instructions
1. Place meat in freezer for 30 minutes until firm enough to slice easily. Cut into 1/8-inch slices.
2. Combine cornstarch, sherry and soy sauce in small bowl. Add meat, stirring to coat well. (Can be done ahead to this point and refrigerated.)
3. Heat oil in large skillet or wok; stir-fry beef, onion, garlic and ginger 2 minutes. Stir in broth and peas; cook 2 minutes, until sauce thickens. Serve over hot rice, if you wish. -
Peas and Walnuts with Zucchini
PEAS AND WALNUTS
WITH ZUCCHINI
Makes 6 servings at 34¢ each.
½ cup coarsely chopped walnuts
2 tablespoons butter
2 medium-size zucchini (¾ pound),
washed and trimmed
Pinch leaf thyme, crumbled
¾ teaspoon salt
2 cups Sugar Snap peas, washed
and strung.
1. Sauté walnuts in butter in large skillet
until lightly browned and crispy, about
5 minutes; remove with slotted spoon;
reserve.
2. Cut zucchini in half lengthwise, then
into ¼-inch slices. Sauté in butter re-
maining in skillet just until tender,
about 5 minutes. Sprinkle with thyme
and salt.
3. Add peas and sautéed walnuts; stir 2
more minutes.
Back: blank
---
# Peas and Walnuts with Zucchini
## Ingredients
- 1/2 cup coarsely chopped walnuts
- 2 Tbsp butter
- 2 medium-size zucchini (3/4 pound), washed and trimmed
- Pinch leaf thyme, crumbled
- 3/4 tsp salt
- 2 cups Sugar Snap peas, washed and strung
## Instructions
1. Sauté walnuts in butter in large skillet until lightly browned and crispy, about 5 minutes; remove with slotted spoon; reserve.
2. Cut zucchini in half lengthwise, then into 1/4-inch slices. Sauté in butter remaining in skillet just until tender, about 5 minutes. Sprinkle with thyme and salt.
3. Add peas and sautéed walnuts; stir 2 more minutes. -
Caterer's Buffet Chicken Dish
Caterer's Buffet Chicken Dish
5 lbs Chicken 4C & 6T Chicken broth
1 Carrot 1C milk
1 loaf 2-day old bread 1 Cup flour
1/2 C. butter 4 eggs beaten
Parsley - 2 tbs 1 pkg frozen peas
2 large Celery stalks, diced
1 T poultry seasoning or sage
3 t salt
dash pepper
1 C fat from broth
Back:
Simmer chicken in 2 qts water and Carrot & onion
til done. Cool in liquid, drain & cube. Cube bread,
saute in butter parsley, onion & celery. Cook 5 min.
Combine with bread, salt & pepper, sage & mix with
6T broth. Skim 1 cup fat & melt in pan. Stir in
flour til smooth. Heat 4C. broth & 1C milk
in pan. Add broth mix & 2t salt to fat mixture.
Cook til thick. Add some of hot mixture to
4 beaten eggs & cook over low heat 3 min. more.
Combine a layer of stuffing pour 1/2 of
sauce. Add chicken, pour on remaining
sauce. Top with sauteed crumbs.
Bake 350° for 30 min.
---
# Caterer's Buffet Chicken Dish
## Ingredients
- 5 lbs chicken (bone in, skin on)
- 1 carrot
- 2 onions
- 1 loaf 2-day old bread
- 1/2 cup butter
- 2 Tbsp parsley
- 2 large celery stalks, diced
- 1 Tbsp poultry seasoning or sage
- 3 tsp salt (divided)
- Dash pepper
- 1 cup fat from broth
- 4 cups & 6 Tbsp chicken broth (divided) (Note: This results from cooking the chicken)
- 1 cup milk
- 1 cup flour
- 4 eggs, beaten
- 1 pkg frozen peas
## Instructions
1. Simmer chicken in 2 quarts water with carrot and onion until done.
2. Cool in liquid, drain, and cube the chicken.
3. Cube bread. Sauté in butter with parsley, onion, and celery. Cook 5 minutes.
4. Combine with bread, salt and pepper, sage, and mix with 6 Tbsp broth.
5. Skim 1 cup fat from broth and melt in pan. Stir in flour until smooth.
6. Heat 4 cups broth and 1 cup milk in pan. Add broth mixture and 2 tsp salt to fat mixture.
7. Cook until thick.
8. Add some of the hot mixture to 4 beaten eggs to temper, add egg mixture to hot mixture, and cook over low heat 3 minutes more.
9. In a baking dish, combine a layer of sautéed bread stuffing and 1/2 of the sauce.
10. Add chicken and peas, then pour on remaining sauce.
11. Top with sautéed bread.
12. Bake at 350° for 30 minutes.
Editor's Note: "1 cup fat from broth" = schmaltz skimmed from simmering liquid. If you don't get that much from cooking the chicken, substitute 1 cup butter for modern preparation, though flavor depth will differ.