crunchy pea salad

Crunchy pea salad is great on the buffet table...and is quick and easy to assemble. My recipe is handwritten on a little card...copied from a magazine decades ago...and has been prepared many times over the years. It is good served on a bed of lettuce and topped with grated cheese as a luncheon salad...or makes a great side dish.

Ingredients:

• 1 500 gram (16-ounce) package of frozen petite peas (slightly thawed)
• 1 cup chopped fresh celery
• 1/4 cup red oion, chopped
• 6 slices of bacon...cooked, drained and crumbled (or 1/2 cup real bacon bits)
• 1/2 cup salted cashews or dry roasted peanuts
• 3/4 cup ranch dressing (or Miracle Whip, if you prefer)
• salt and pepper to taste
  

Method:

1. Combine first five ingredients in a large bowl; mix well.
2. Gently fold the dressing into pea mixture.
3. Add salt and freshly ground black pepper.
4. Refrigerate until ready to serve.
5. Serves 8.
   
   Notes :

• You can make this salad well in advance, but might want to add the nuts just before serving.
• Use less dressing than called for if you prefer.
• Double the recipe for a crowd.

Mom's Rhubarb Pie

It's rhubarb season...and there is nothing quite like 'fresh from the garden' rhubarb pie at this time of the year. A few rhubarb pies have already come and gone from my kitchen this spring. Though I can't recall if this is my mom's exact recipe...it tastes like hers....hence the name.

Ingredients:

• Pastry for a 2 crust 9-10 inch pie (use your favorite recipe or purchase ready-made pastry.)
• 4 cups rhubarb...cut in 1/2 inch pieces
• 2 eggs, beaten
• 1 1/4 cups sugar
• 1/4 cup flour
• 1/2 teaspoon nutmeg
• 1/4-1/2 teaspoon sugar

Method:

1. Roll pastry to line 9-10 inch pie plate. Roll out top crust and set aside.
2. In large bowl...combine eggs, sugar, flour and nutmeg until well blended.
3. Add chopped rhubarb and stir to mix.
4. Pour into prepared pie shell.
5. Dampen edges.
6. Top with second crust.
7. Trim and crimp edge to seal.
8. Pierce top crust with fork to vent.
9. Sprinkle with remaining sugar.
10. Bake at 400°F for 15 minutes. Reduce heat to 35o°F and continue to bake for another 40 minutes...or until filling is bubbling and rhubarb is tender.
    

A winning combination is nutmeg and rhubarb...so perfect together!

Maple Oatmeal Scones

This recipe came to me by way of an on-line recipe exchange a few years ago...and it's an awesone breakfast scone. It was sent to me by someone named Jenn...who thinks it originated with the Barefoot Contessa. Oatmeal, whole wheat flour, real butter, buttermilk and maple syrup...they are worth waking up for!

Ingredients:

• 1 3/4 cups flour
• 1/2 cup whole wheat flour
• 1/2 cup quick cooking oats
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup butter
• 1/4 cup buttermilk
• 1/4 cup pure maple syrup
• 2 large eggs, lightly beaten
• 1 egg beaten with water, for egg wash

Glaze:

• 2/3 cup icing sugar
• 1/4 cup pure maple syrup
• 1 1/2 teaspoons vanilla

Method:

1. Preheat oven to 400ºF.
2. Combine flour, oats, baking powder, salt and sugar in mixer bowl.
3. Blend in cold butter at lowest speed until butter is in pea-sized pieces.
4. Combine buttermilk, maple syrup and eggs.
5. Add buttermilk mixture quickly to flour mixture. Mix until just blended.
6. Dump dough onto well-floured surface and and be sure it is combined.
7. Flour your hands and rolling pin...and roll dough to 3/4-inch thick.
8. Cut into triangles or 3-inch rounds with a cutter.
9. Place on baking sheet lined with parchment paper...and brush tops of scones with egg wash.
10. Bake for about 20 minutes...or until tops are crisp and golden.
11. When the scones are done, cool for about 5 minutes.
12. Drizzle about 1 tablespoon of glaze over each scone.
13. Sprinkle with a few uncooked oats if desired.

Now here's the best part. These scones can be prepared in advance, covered and refrigerated overnight before baking. They are the perfect solution for serving something warm out of the oven for overnight guests.

Enjoy,