I am looking for a recipe for creamed peas, with or without pearl onions. Please don't send me to a site.....

I would like a recipe from someone who eats and makes this. I used to make it when I was in my teens but never wrote down the recipe from a southern girl friend who taught me. I can not remember the recipe and I adored it. Thanks in advance.I am looking for a recipe for creamed peas, with or without pearl onions. Please don't send me to a site.....
In a covered saucepan, cook 1 package of frozen peas and 1 cup pearl onions in boiling salted water until tender, about 10 minutes. Drain peas and onions well. Meanwhile, melt 1 tablespoon butter in saucepan over low heat. Blend in 1 tablespoon flour, 1/2 teaspoon salt and a dash of white pepper. Add 1 cup milk all at once; cook and stir until thickened and bubbly. Pour over hot vegetables and stir gently to coat vegetables. You can sprinkle grated Parmesan cheese, if desired.I am looking for a recipe for creamed peas, with or without pearl onions. Please don't send me to a site.....
Creamed Peas..for a richer flavor use heavy cream instead of milk..


INGREDIENTS


4 tablespoons butter


4 tablespoons all-purpose flour


1 1/2 cups milk


1 (16 ounce) package frozen peas and onions, thawed


salt and pepper to taste











DIRECTIONS


In a large skillet over low heat, stir together the butter and flour. Cook until flour is evenly coated.


Over medium heat, stir in approximately 1/2 cup of milk at a time until thick.


Add the peas and onions and cook until hot. Season with salt and pepper.
Creamed Peas





*





2 tablespoons butter or margarine


* 2 tablespoon flour


* 1 cup milk


* 1 teaspoon sugar


* 1/2 teaspoon salt


* Good Dash pepper


* 2 cups frozen peas (use a 10 oz box, or measure 2-cups from a bag of loose frozen peas)





Get out a quart size sauce pan, or bigger. In it, melt the margarine over medium heat. Using a fork or a whisk, stir in the flour until it is smooth and lump free.





Now very gradually stir in the milk. I use a whisk for this because it makes the work go faster. When the milk is well combined with the fat and flour, add the sugar, salt and pepper.





Cook and stir the sauce until it begins to boil. Count to sixty, stirring it the whole while. Now add the frozen peas.





Cover the pan and allow it to simmer for about 3 to 5 minutes over medium heat. The peas should thaw and cook briefly, but not too much. Over cooking is ruin for this dish. It needs the peas to only barely cook, bringing out their freshest flavor.





This recipe is easily doubled, as written it serves 4 to 6, depending on how much the family likes the peas. Some folks add 1/2-cup of shredded cheese to this dish, but I don't much like it that way.





Still it is an option worth considering for persnickety eaters. These may be served on top of baked potatoes for a nice vegetarian main dish. Simple but good.





Best wishes!
1 pk (10 oz) frozen peas


2 tb Butter


2 tb All-purpose flour


1/2 ts Salt


1/4 ts Pepper


1 1/2 c Milk





melt butter in a saucepan; add flour, salt and pepper to form a paste. Gradually stir in milk. Bring to a boil and cook until


thickened and bubbly. Add cooked peas. ENJOY!
I make these anytime we have peas....





2 Tbs Butter or margarine


1 Tbs flour


salt and pepper





This if for canned peas......... drain peas reserve the liquid...melt butter in pan add flour s%26amp;p.... let cook for a min then add the liquid from the peas...stir until thick,,,add peas and let cook all the way through....
Make your basic white sauce, the foundation of many a Southern dish. Add thawed %26amp; drained English green peas, and voila! To add pearl onions, cut off their base, defrock them, and microwave them for about 5 minutes until fork tender.





White sauce: Melt 3 Tbl. of butter in a saucepan on medium heat (no hotter). Add 3 Tbl of flour, blend together for 30-60 seconds until smooth. Add 1 cup of milk, and stir until the consistency is a little thicker than yogurt. It doesn't matter -- too thick, add more milk, too thin cook longer.





The important part is to keep stirring the sauce until you decide it is done, or else it will get lumpy.





Add salt and black pepper.
Ingredients


1 lb fresh green peas


1/2 cup salt water


1/4 cup butter


1/2 teaspoon sugar


salt and pepper


1 dash nutmeg


1 cup heavy cream


2 tablespoons flour


1 teaspoon fresh minced parsley


Directions


1Boil water in a medium sauce pan, and add peas, allowing to cook about 5 minutes Drain peas, and saute with butter and sugar until peas are good and tender (about 10 minutes).


2In a small mixing bowl, mix cream together with flour until smooth.


3Add to peas along with salt, pepper, nutmeg, and parsley.


4Allow this all to simmer about 5 minutes before serving.