Flavored Seasoning Butter
Prepared in minutes and kept on hand in the freezer, this herb- and citrus-scented butter gives last-minute meals a burst
of fresh flavor. Try it atop grilled fish and meats or melted into hot cooked pasta or rice; it's especially delicious stirred
into steamed or grilled veggies. Give it your signature by substituting your favorite herb or by adding a touch of lime or
orange zest or a small amount of minced garlic. (Note: Use less of stronger herbs such as rosemary, sage, or tarragon.) Lemon-Herb
Seasoning Butter: Stir together 1/2 cup softened butter, 3 Tbsp. chopped fresh chives, 2 Tbsp. chopped fresh parsley, and
2 tsp. grated lemon rind until well blended. Cover and refrigerate to use within a few days. For longer storage, form into
a log or press into ice cube trays, and wrap tightly with plastic wrap; freeze up to 1 month.
Test Kitchens Recipe Box: Cookin' Up Field Peas
We've compiled our favorite field pea recipes for you to try. Fresh or frozen field peas can easily be substituted in recipes
calling for rinsed and drained canned peas. Simply use 2 cups cooked and drained peas for 1 (15-oz.) can. For good measure,
we've also included recipes for chowchow and cornbread--accompaniments you're sure to crave when a pot of peas is simmering
on the stovetop.
- Peppery Peas O' Plenty
- A Mess of Peas
- Hoppin' John Salad
- Field Pea Salsa
- Corn-and-Field Pea Dip
- Mixed Field Pea Salad
- Black-eyed Pea Bread
- Black-eyed Pea Salad
- Easy Black-eyed Peas
- Black-eyed Pea Cakes
- Black-eyed Pea Con Queso
- Hoppin' John Salad
- Peppered Tuna With Crowder Peas
- Black-eyed Pea-and-Sweet Potato Salad
- One-Dish Black-eyed Pea Cornbread
- Texas Caviar
- Pork Roast With Hopping John Stuffing
- Field Peas and Spinach
- Chowchow
- Basic Cornbread
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