Creamed Peas on Toast

When I learned how to cook (12 or 13 before I could use a stove), our afternoon snack after getting home from school was frequently creamed peas. It was easy to make. Tasted great. It's pretty darn good on potatoes too. There are many variations out there, but this is the basic. I tend to add a good deal more pepper. It's just your basic thick white sauce with peas. Traditionally, you are supposed to serve this on toast, but we don't actually do that too often. It is my understanding that this recipe originally came from Sweden or Germany. That would account for it being as popular in Texas (lots of Germans) as in Minnesota while it was virtually unheard of in Massachusetts.

The variations I think are most interesting include adding garlic, shallots or green onions, and sour cream. The problem with the garlic or onions is that you have to cook them first, which adds time to your prep. Regular cream just makes this dish too heavy. Adding a 1/2 teaspoon of mustard may be a good twist. A little cardamom would also be in keeping with the Swedish tradition, as it is one of the most common spices in that cuisine (The Finns use it soley in baked goods). Some folks add a little bit of sugar; I think it is unnecessary, but perhaps if your peas aren't so good, it helps. In any case, enjoy!

Creamed Peas

2 tablespoons butter or margarine
2 tablespoon flour
1 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper, or to taste
2 cups of cooked peas (frozen, canned or fresh cooked)

Melt margarine in saucepan on low heat. Add flour, salt and pepper and mix. Cook for about a minute, stirring occasionally. While stirring, slowly add a little milk and keep stirring to prevent lumps. Pour all the milk in, stirring well. Cook until it starts to thicken. Add the peas. Cook until peas are heated through. Serve by itself, on potatoes or over toast.

White sauce takes a little practice to get it right without the lumps. Lumpy creamed peas is just fine, but then pour over potatoes or rice to hide the lumps. Variations will have more butter or more flour, which is just fine.