MOM'S GARDEN in the '40s provided us with many delicious vegetables, but her sweet peas were the best. She would pick them fresh, shell them and fix the best creamed sweet peas ever on her huge wood stove. -Jean Patten, Pineville, Louisiana
- 1 tablespoon all-purpose flour
- 1/4 cup sugar
- 2/3 cup milk
- 2 cups fresh sweet peas or 1 package (10 ounces) frozen peas, thawed
- 1/4 teaspoon pepper
- In a large saucepan, combine the flour, sugar and milk. Stir in peas and pepper; bring to a boil. Reduce heat; simmer for 10-12 minutes or until peas are heated through and sauce has thickened. Yield: 4 servings.
Originally published as Creamed Sweet Peas in Reminisce May/June 1996, p49
Reviews for Creamed Sweet Peas
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Dec. 9, 2013
Reviewed Mar. 28, 2013
"awesome recipe reminds me of being a kid- so easy too"