3 Easy To Prepare Pea Side Dish Recipes

When it comes to making vegetable side dish recipes for my family, I often don’t know what to do with green peas. However, a few years ago…I met a wonderful woman from Lancaster County, PA who shared several of her favorite recipes with me.

All of these recipes are easy to prepare. The first two recipes take less than 30 minutes to make and the final recipe is less than an hour. All of the recipes use fresh or frozen peas, but you could certainly substitute with canned peas if that is what you prefer using.

Lemon and Mint Peas

1 lb. frozen peas
1/2 lb. pearl onions
1 jar diced pimento, drained
1 1/2 tablespoons butter, softened
1 1/2 teaspoon lemon juice
1 1/2 teaspoons mint flakes
grated lemon rind

In a large saucepan, cook the peas according to package directions, drain water. Place peas back into the saucepan along with the remaining ingredients. Simmer the mixture over medium heat for 15 to 20 minutes or until done. Serve immediately.

French Style Peas

1 small head of lettuce, shredded
2 packages frozen peas
1/4 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon granulated sugar
1 teaspoon thyme
1/4 cup butter, softened
2 tablespoons water
2 tablespoons finely chopped onion

In a large saucepan, add in the shredded head of lettuce. Add in the remaining ingredients and stir until all ingredients are combined. Bring mixture to a full boil and reduce heat. Cover and simmer over low heat for 10 to 12 minutes. Serve immediately.

Auntie’s Baked Peas

20 oz. bag of frozen peas
1 can cream of celery soup
1/2 cup bread crumbs
4 tablespoons butter, melted
salt and pepper to taste

Coat the inside of a 2 quart casserole dish with butter. Break up the frozen peas and mix in the cream of celery soup. Top the mixture with buttered bread crumbs, salt and pepper to taste. Bake in a preheated 350 degree oven for 35 to 45 minutes or until done.

Shelly has been working from home in Direct Sales since 1989 and is a Manager with Tupperware. You can visit Shelly at her Tupperware Website Store or her Shakin ‘N Bakin Recipe Blog.

NOTE: This article is Exclusive to Work At Home Business Options and can not be reproduced without our permission.

Copyright © 2009 Work At Home Business Options and Shelly Hill

3 Healthy Watermelon Beverage Recipes For Summer

During the Summertime, I like to make cold beverages using Watermelon because the melon contains a high concentrate of Lycopene, a natural antioxidant that may help to reduce the risk of bladder, cervix, lung and skin cancers.

Adding it to your diet is really easy. Use it as a snack, an appetizer or incorporate it into your summertime beverages. Since Watermelon is fat-free and low in calories, it makes it an ideal food for those who are watching their weight.

Watermelon Facts:

1. The majority of weight in the melon is comprised of water, about 92%.
2. The rind is also edible. Trying using it as a vegetable in a stir-fry dish.
3. Red flesh of the melon is high in beta carotene and it’s a significant source of lycopene.

Here are 3 beverage recipes that you can make that use fresh watermelon.

Watermelon Citrus Cooler

watermelon balls
6 bamboo skewers
3 cups watermelon juice
2 cups grapefruit juice
1 cup orange juice
2 tablespoons granulated sugar

Thread watermelon balls on to the skewers. Freeze. In a large beverage pitcher, blend watermelon, grapefruit and orange juice with sugar until completely dissolved. Chill for 1 hour. Place frozen watermelon ball skewer in each glass. Fill with melon juice and serve. Makes 6 servings.

Watermelon Frappe

1/2 large watermelon
36 oz. Ginger ale
1 (12 oz.) can frozen limeade concentrate, thawed
fresh lemon or lime slices

Remove seeds and rinds from melon and cut into bite-size chunks. Combine melon, limeade and Ginger ale in a blender container. Freeze for 3 hours. Thaw partially to serve. Spoon into tall chilled glasses and garnish with lime or lemon slices. Makes 1 gallon.

Watermelon Smoothie

2 cups seeded watermelon chunks
1 cup crushed ice
1/2 cup plain yogurt
2 teaspoons granulated sugar
1/2 teaspoon ground ginger
1/8 teaspoon almond extract

Whip together the ingredients in a blender container until smooth. Serve immediately in chilled glasses. Makes 3 servings.

Shelly has been working from home in Direct Sales since 1989 and is a Manager with Tupperware. You can visit Shelly at her Tupperware Website Store or her Shakin ‘N Bakin Recipe Blog.

NOTE: This article is Exclusive to Work At Home Business Options and can not be reproduced without our permission.

Copyright © 2009 Work At Home Business Options and Shelly Hill

How To Make Ice Cream Dessert Pies

During our summer celebrations and parties, I like to serve homemade ice cream dessert pies. If you are tired of paying for pricey ice cream cakes and pies for your parties, I think you will enjoy these 2 easy recipes.

Ice Cream Turtle Pie

4 cups chocolate ice cream, softened
1/2 cup caramel topping, divided
1 graham cracker crumb crust
2/3 cup Cool Whip, thawed
2 tablespoons chopped pecans

Place a large bowl into the freezer for 5 minutes. Remove chilled bowl and spoon ice cream into it. Stir in 1/4 cup of caramel topping. Pour ice cream into prepared graham cracker crust. Cover and freeze for 2 hours. Place ice cream pie in refrigerator to soften it for 15 minutes before serving. Heat remaining 1/4 cup of caramel topping. Cut pie into 8 wedges and top evenly with whipped topping. Drizzle warm caramel sauce on top. Sprinkle with chopped pecans if desired.

Ice Cream Pumpkin Pie

1/2 gallon vanilla ice cream
1 cup canned pumpkin
1/2 cup brown sugar
1 tablespoon orange juice
1/2 teaspoon ginger
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 graham cracker crumb crust

Place ice cream in a large bowl, allow it to soften. In a large bowl combine pumpkin, brown sugar, orange juice, ginger, cinnamon and nutmeg using an electric mixer. Add to the ice cream and mix well. Spoon into graham cracker crumb crust. Freeze for 2-3 hours or until firm. Garnish with Cool Whip if desired.

Shelly has been working from home in Direct Sales since 1989 and is a Manager with Tupperware. You can visit Shelly at her Tupperware Website Store or her Shakin ‘N Bakin Recipe Blog.

NOTE: This article is Exclusive to Work At Home Business Options and can not be reproduced without our permission.

Copyright © 2009 Work At Home Business Options and Shelly Hill

How To Make An Italian Sausage and Beef Casserole

My husband grew up in a large Italian family and once a month, his mother would make this Italian Sausage Casserole recipe. Shortly after we got married, she spent an afternoon teaching me how to make it for him.

Here are a few tips that I learnt along the way.

1. Peel and slice all vegetables before starting the recipe. It will make preparation easier.
2. Use separate cutting boards for meat and vegetables to avoid cross-contamination.
3. If you like a lot of green pepper in your recipes, you can increase the green pepper to two.

When I make this recipe, I double my ingredients and make 2 at a time. We eat one for dinner that evening and I freeze the second one for a later date.

Italian Sausage and Beef Casserole

1 lb. sweet Italian sausage
1 lb. beef cubes
1 large onion, sliced
2 cloves garlic, minced
1 large green pepper, seeded and cut into small slices
4 large potatoes, peeled and cut into quarters
1 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon black pepper
2 beef bouillon cubes, dissolved in boiling water

In a large frying pan, over medium heat, brown sausage until done. Cut links in 1-inch pieces and place in a 3 quart casserole dish. Drain fat from pan, reserving 2 tablespoons.

Brown beef cubes in 1 tablespoon of sausage fat, then place cubes into the casserole dish. Fry onion and garlic in remaining 1 tablespoon of fat until tender. Add sliced green peppers and cook for 1 1/2 additional minutes. Add mixture to the baking dish. Add quartered potatoes, sprinkle seasonings on top. Dissolve bouillon cubes in a 1/2 cup of boiling water and pour into baking dish. Stir ingredients together.

Cover and bake in a 350 degree oven for 60-75 minutes or until beef and potatoes are tender and done.

Serving Ideas: Serve with warm bread and a tossed garden salad.

Shelly has been working from home in Direct Sales since 1989 and is a Manager with Tupperware. You can visit Shelly at her Tupperware Website Store or her Shakin ‘N Bakin Recipe Blog.

NOTE: This article is Exclusive to Work At Home Business Options and can not be reproduced without our permission.

Copyright © 2009 Work At Home Business Options and Shelly Hill

Creating and Serving Salads During Your Summer Dinner Party

We like to entertain guests during the summer months and I like to serve salads as our meals. I never know exactly what kind of salad accompaniments to prepare so I like to offer a little bit of everything.

Here are a few ideas of what you can serve so that your guests can create their own perfect salad.

Vegetables: broccoli, cabbage, cauliflower, celery, cucumbers, garbanzo beans, green peppers, jalapeno peppers, loose-leaf and head lettuce, mushrooms, onions, radishes, red beets, red peppers, snow peas, spinach, tomatoes, zucchini

Meats and Fish: grilled chicken and fish, ham, turkey, pepperoni, salami, seafood

Miscellaneous: cottage cheese, hard-boiled eggs, alfalfa sprouts, green and black olives

Cheeses: American, blue cheese, cheddar, Swiss, Colby Jack, provolone

Toppings: bacon, croutons, crushed Chinese noodles, raisins, sunflower seeds, sesame seeds, tofu

Dressings: French, Italian, Blue Cheese, Thousand Island, Ranch, Honey Mustard, Flavored Vinaigrettes

When it comes to serving your salad items, here are a few tips.

1. Serve the cold items in chilled bowls or serving plates.
2. Pat dry all vegetables with a clean dry cloth after rinsing/cleaning them.
3. Shred and chop all items into bite size pieces ahead of time and store in the refrigerator in proper containers.
4. If combining your salad ingredients ahead of time (instead of using individual serving dishes), prepare them 1-2 hours before serving time.

When it comes to creating the perfect summer salad, the possibilities are endless. For each individual person, the perfect salad will be different. I like mine loaded with a variety of vegetables and cheese, my husband enjoys his with a variety of meats, and our daughter enjoys just a handful of vegetables with some seafood mixed in.

The most important thing to remember is to offer a variety of items and make your ingredients colorful and appealing to the eye.

Shelly Hill is a Manager with Tupperware and enjoys cooking and entertaining friends. You can visit Shelly’s Tupperware Store or her recipe blog Shakin ‘N Bakin In The Kitchen.

NOTE: This article is Exclusive to Work At Home Business Options and can not be reproduced without our permission.

Copyright © 2009 Work At Home Business Options and Shelly Hill