Clearly, this is a dish from my childhood. I'll just start off by saying, I do not like cooked peas. I love fresh peas, even frozen peas (on my salad), and I don't even mind them IN things, but I very rarely hunker down with a plate full of cooked peas. In fact, I don't think I've ever done that.
So. Before you judge, PLEASE try this dish. I'm begging you. Just for proof: I made this the other night, [a night where my husband wasn't home for dinner, because he has pea issues] and my boys gobbled this up. And then....they asked for more! If that isn't a testimony of this dish, I don't know what is.
I can't remember how my mom served this dish. Was it a side dish? Was it a main dish? I don't know. In my mind it was a main dish, because I remember loving it so much. But, she most likely served it with other things that I've blocked from my memory. I, however, served this as a main dish the other night. Mostly because, a) I can. And b) I was in a hurry!
My Mamas Creamed Peas & Potatoes (Shirley J style)
- 1 large package frozen petite peas
- new potatoes (10 to 15 medium) cut into chunks, or the tiny ones, no need to cut
- salt & pepper to season
- 3 cups prepared Shirley J cream sauce base (2 cups if you want it thicker)
- water & Shirley J chicken bouillon
- Cut and wash potatoes (leave skins on). Cook potatoes in water seasoned with boullion until almost done. Just before finished, add frozen peas and cook until peas are done. (Frozen peas cook VERY quickly!) Drain.
- Prepare Shirley J cream sauce base (1 c. base to 3 c. water). Once it is thickened, combine with potatoes and peas.
- Salt & pepper to taste.
**For the record, I made a few weeks ago, and I can't remember if I did 2 cups or 3 cups of the cream sauce base! Eek.
Seriously, this will taste like it took a lot longer to make. I think the flavor of this will surprise you, and you'll be shocked that it didn't have more ingredients.
So. Put on your zipper jeans and t-shirt clip and enjoy some seriously good home cookin'.