Creamed Celery And Peas Recipes

CREAMY CELERY AND PEAS

Steps:

• In a nonstick skillet, saute celery in butter for 6-8 minutes or until tender. Stir in peas; cook 3 minutes longer, stirring often. Add the sour cream, milk, parsley and pepper; reduce heat. Cook and stir until heated through and blended.

CREAMED CELERY AND PEAS

Steps:

• In a saucepan over medium heat, bring water to a boil. Add celery; cover and cook for 8 minutes. Add peas; return to a boil. Cover and cook for 2-3 minutes or until vegetables are tender; drain. , In a small bowl, combine sour cream, rosemary, salt and garlic salt; mix well. Toss vegetables with pimientos; place in a serving bowl. Top with sour cream mixture. Sprinkle with almonds.

LOW-FAT CELERY AND PEAS WITH CREAM

Steps:

• Spray a saucepan with cooking spray and place over medium heat. Cook and stir celery in the hot pan until tender, 6 to 8 minutes. Stir peas into celery and cook until hot, 3 to 4 minutes, stirring often. Add yogurt, milk, parsley, and white pepper and stir until sauce is heated through, about 3 more minutes.

CREAMED TUNA AND PEAS

Steps:

• Begin by melting the margarine in a 2-quart saucepan. Use a fork or a whisk to stir in the flour making sure it is smooth. Gradually stir in the milk. If you have a whisk you can go a little faster because a whisk can beat out any lumps. If you are using a fork then go very slowly so you can keep the mixture smooth. When the mixture is smooth stir in the sugar, salt and pepper. Cook and stir the sauce until it begins to boil. Allow it to boil for a full minute by the clock. Now remove the sauce from the heat.
• Drain the peas and the tuna. Stir gently and reheat only till boiling again. Do not overcook or the peas will get mushy. Serve over buttered toast or biscuits, rice, or noodles. The salt may be replaced with celery salt or garlic salt if desired.
• To use fozen peas instead of canned, simply replace the canned peas with 2 cups frozen peas. Allow the sauce to reheat for a minute or two so you will be sure the peas are cooked through. Do not ovecook the frozen peas wither. This is vital for a good dish.

CREAMED CELERY AND PEAS

Steps:

• In a nonstick skillet, saute celery in butter for 6-8 minutes or until tender. Stir in peas; cook 3-4 minutes longer, stirring often. Add sour cream, milk, parsley and pepper; reduce heat. cook and stir until heated through and blended.

CREAMED CELERY, FROM 1928

Steps:

• Cut celery to 1 inch pieces.
• Cover with water and cook till tender but not soft.
• Drain, saving the celery liquid.
• Melt the butter, mix in the flour and gradually blend in the milk to make a smooth white sauce.
• Use some saved celery liquid to thin the sauce if needed and save the rest for the soup pot.
• Mix the cooked celery into the sauce and turn into a well buttered dish (oven proof).
• Sprinkle the cheese over the top.
• Sprinkle the crumbs that have been lightly browned in the butter over the top of the dish.
• Bake in a moderate oven (350 degrees) for about 20 mins or until the cheese melts and the mixture is heated through/.