Serves: 4
Total Calories: 110

2 cups peas shelled

Cook fresh peas (1 1/2 pounds in pod) in small amount boiling water for 2 to 4 minutes or until barely tender if desired, add sprinkle of sugar or salt to water. Or cook 1 package (10 ounces) frozen peas according to package directions. Do not overcook. Drain off and store any remaining liquid for use later in soups. Season hot cooked peas in any of the ways listed below.

Variations
Buttered Peas: Season drained peas with 2 tablespoons butter or margarine.

Herbed Peas: Add a pinch of tarragon, mint, chives, basil, or thyme to buttered peas toss and serve immediately.

Gourmet Peas: Sprinkle hot peas with 1/4 teaspoon beef or chicken bouillon mix stir lightly until bouillon granules dissolve. Or use double-strength bouillon as cooking liquid. Add 1/4 cup dairy sour cream or plain yogurt. Stir and heat quickly serve immediately.

Peas and Onions: Add 1 cup tiny boiled onions to peas saute quickly in 1 to 2 tablespoons butter or margarine.

Minted Peas: Add 1 tablespoon butter and 1 tablespoon chopped fresh mint toss with cooked drained peas.

Mushrooms and Peas: Saute 1/2 cup sliced fresh mushrooms (about 2 ounces) in 1 tablespoon butter or margarine stir gently into cooked drained peas heat through.

Nutritional Facts:

Serves: 4
Total Calories: 110
Calories from Fat: 5

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