Old Fashioned Creamed Peas

INGREDIENTS

• 16 oz frozen peas, about 2 cups
• 2 tablespoon butter
• 2 tablespoon flour
• 1 ½ teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon sugar
• 1 cup milk or half and half
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon ground pepper (adjust to taste)

DIRECTIONS

How To Cook Peas:

This recipe begins with cooking frozen peas. Cook peas as per packet instructions.

Stove Top Method:

1. 1. Add frozen peas to a sauce pan. Add little more than ¼ cup water. Cook on medium flame. Frozen peas don’t take long to cook. It took about 5 minutes for peas to be ready.

Microwave Method:

1. 1. Place frozen peas in microwave safe bowl. Add 1 tablespoon water. Cook on full power for 3 to 4 minutes.
   2. Peas are ready to use.
   3. You can skip cooking peas and use it directly in the recipe. Simply thaw peas in 4 cups of water. Drain and use it.

Canned Peas:

1. 1. Empty peas from can including the liquid into a saucepan. Heat it until it begins to boil. Drain and peas are ready to use.
   2. Once peas are cooked remove it from heat. Drain off any excess liquids left in the pan. Transfer to a bowl.

How To Make White Cream Sauce:

1. Heat a medium pot or skillet (depending on the quantity you are making). Add butter to pot and melt it.
2. Whisk flour in butter. Cook on low heat for 2 minutes with constant stirring.
3. Add all the spices quickly– onion powder, garlic powder, salt and ground pepper.
4. Gently pour milk (or half n half) into the pot.
5. Keep whisking while adding milk.
6. Cook with constant whisking on low heat for about 5 minutes or until sauce is smooth.
7. Sauce should be thick but in pouring consistency.

Mix Together:

1. Once cream sauce is cooked and ready, immediately pour it over hot peas.
2. Stir everything together until coated well.
3. Serve immediately.

Classic 1915 Recipe with Shrimp

INGREDIENTS

• ½ pint (I cup) picked shrimps
• Salt and paprika to taste 
• 2 ozs. (4 tablespoonfuls) butter
• ¾ pint (I½ cups) milk
• 2 tablespoonfuls flour
• ½ pint (I cup) canned peas

DIRECTIONS

1. Blend the butter and flour in a saucepan over the fire, season with salt and paprika, and pour in the milk, stirring all the time.
2. Stir until the mixture boils, then add the shrimps broken in pieces and the peas drained from their liquor.
3. Serve very hot with crackers or fingers of buttered toast.

Creamed peas is basically a Bechamel (white sauce) sauce with peas.  As basic as you can get and a common meal during tough times.

1915 Wiggle with Shrimp

Salmon Wiggle

INGREDIENTS

• 3 cups whole milk
• 3 tablespoons all-purpose flour
• 2 (14.75 ounce) cans salmon, drained and flaked
• 1 (15 ounce) can baby peas, drained
• salt and freshly ground black pepper to taste

DIRECTIONS

1. Place milk in a large saucepan over medium heat.
2. Bring just to the boiling point, stirring constantly.
3. Gradually whisk in the flour with a fork, and continue cooking and stirring until slightly thickened.
4. Stir in the peas, and let the mixture heat back up to a simmer while stirring constantly.
5. Mix in the salmon, and season with salt and pepper to taste.
6. Continue cooking and stirring until thick and heated through.
7. Serve over saltine crackers or toast.