Snow Peas With Cream Cheese Food

SNOW PEA HOLIDAY WREATH

Steps:

• In a large saucepan, bring 6 cups water to a boil. Add snow peas; cook, uncovered, just until crisp-tender and they turn bright green, 1-2 minutes. Drain and immediately drop into ice water. Drain and pat dry. , In a small bowl, combine the cream cheese, garlic powder and seasoned salt. Place bowl in the center of a serving platter. Arrange snow peas and tomatoes around the bowl.

STUFFED PEA PODS

Steps:

• Remove string from pods and trim off the blossom end. Make a small slit on flat side of pod. Soak pods in ice water for about 1 1/2 hours. Drain and dry pods.
• Put cream cheese in a pastry bag and pipe enough cheese into pods until full. Arrange pods on a platter lined with spinach or lettuce. Garnish each pod with a bit of cream cheese studded with the appropriate number of peas, depending on how many the mother-to-be is expecting.

STUFFED SNOW PEAS

Steps:

• In salted, boiling water, blanch (boil rapidly in lots of water) snow peas for 30 seconds.
• Cool in cold water, drain, and set aside.
• Blend the rest of the ingredients until smooth.
• With a sharp pairing knife, split the snow peas along the curved side.
• Fill each snow pea with filling, using a small spatula or pastry bag with tip.
• I have used a ziplock bag with a hole cut in the corner.
• Can be made the day before, refrigerate, and serve chilled.

CRAB STUFFED SNOW PEAS

Steps:

• In a bowl, beat cream cheese with the lemon juice until smooth.
• Add crabmeat and onion and mix well.
• Season to taste with salt and pepper.
• Cover and refrigerate for at least an hour (until mixture is firm; its easier to handle this way).
• Bring a large pot of water to a boil and blanch the pea pods (about 45 seconds).
• Remove the peas and immerse in a large bowl of cold water to stop the cooking process.
• Drain on a paper towel and pat dry.
• With the point of a sharp knife, split open the curved seam of each of the peas.
• Using a small spoon or cocktail fork, fill each pea with about 1 1/2 teaspoons of the crab mixture.
• Arrange on a platter and garnish with the red pepper slices.

SNAP PEAS FOR PARTIES!

Steps:

• Boil a pot of water.
• Trim the ends off of the Snap Peas and add to the boiling water. Boil for 2 minutes, drain and immediately put the Peas in Ice Water.
• In small mixer bowl combine Cream Cheese, Chutney, Milk and Curry Powder. Beat on medium speed until smooth.
• Dip each Snap Pea halfway into dip mixture. Roll dipped part in the crushed peanuts.
• Refrigerate until ready to serve.

SHRIMP-STUFFED TOMATO & SNOW PEA APPETIZERS

Steps:

• Bring 1-1/2 qt. (6 cups) water to boil in large saucepan. Add snow peas; cook 30 sec. Drain. Immediately plunge into bowl of ice water; drain and pat dry. Diagonally cut off stem of each pea pod, then make lengthwise cut in one long side of each pod to make pocket.
• Cut thin slice off top of each tomato; hollow out center with small melon baller or grapefruit spoon.
• Mix reduced-fat cream cheese and mayo in medium bowl until blended. Stir in lemon juice, Worcestershire sauce and seasonings. Add shrimp and onions; mix well.
• Spoon or pipe cream cheese mixture into pea pods and tomatoes, adding about 1 Tbsp. to each. Sprinkle with parsley.

PEAS AND CREAM CHEESE

Steps:

• Place all ingredients in a sauce pan over medium heat. Stir until cream cheese is melted and heated through.