 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 25 |
|
Leona Schmidt's colorful pea pods are a welcome treat at luncheons and family gatherings. They're simple to makeĀI just fill a plastic bag with the smoked salmon filling, snip off a corner and pipe it into the pods, says the Madras, Oregon cook. Ingredients:
1/2 pound fresh snow peas (about 75) |
1 package (8 ounces) reduced-fat cream cheese |
1 package (3 ounces) smoked salmon or lox, finely chopped |
1/4 teaspoon garlic salt |
1/8 teaspoon pepper |
Directions:
1. Place 1 in. of water in a saucepan; add peas. Bring to a boil. Reduce heat; cover and simmer for 1-2 minutes or until crisp-tender. Drain and immediately place peas in ice water. Drain and pat dry. With a sharp knife, split each pea pod along the curved edge.
2. In a bowl, beat cream cheese until smooth. Stir in the salmon, garlic salt and pepper. Transfer to a pastry bag or heavy-duty resealable bag; cut a hole in corner of bag. Pipe in about 1 teaspoon salmon mixture. Cover and refrigerate for at least 1 hour before serving. Yield: 25 servings.
|
|