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Orange Cream Gelatin Dessert

Orange Cream Gelatin Dessert is an easy dessert that you can make from a few items in the pantry and freezer at any time of the year. It works well for Thanksgiving, Christmas, Mother's Day, bridal or baby showers, etc. It is sweet and rich, yet somehow also seems light and refreshing. It is a rather nostalgic dessert as it reminds me a little of an orange push-up ice cream treat from my childhood. Plus, it is a molded gelatin dessert, which always reminds me of the past. As with other gelatin and fruit dishes, someone might call this a "Jello salad" in the United States. However, this recipe uses an entire quart of orange sherbert in addition to gelatin, so I can not bring myself … Continue Reading about Orange Cream Gelatin Dessert

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Mom’s Creamed Peas and Baby Potatoes

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My mom loved creamed spring peas and baby potatoes fresh from the garden. She made the best that I have ever eaten. She did not fix them very often, which made them even more of a treat.

Despite my best attempts to make them the same way she did, I can not get mine to taste as good as hers. Then again, most of my food does not taste as good as hers to me. There is just something special about food that your mother, grandmother, aunts, etc, made that, no matter how good it tastes to other people, you can’t capture when you make it yourself.

This was my Mother’s Day dinner that I made myself for a treat and to honor my mother.

Creamed Peas and Potatoes

 

Although I cooked my own Mother’s Day dinner,  I was served breakfast in bed by my daughter and husband in the morning.    I have a great family 🙂

Recipe: Mom’s Creamed Peas and Baby Potatoes

Ingredients:

  1. 1 lb. +/- baby or small potatoes
  2. salt, to taste
  3. water
  4. 1 to 1 1/2 lb. fresh or frozen peas
  5. 1 c. +/- half-and-half (or whole milk)
  6. 2 Tbsp. butter
  7. 1 1/2 Tbsp.+/- corn startch
  8. white (or black) pepper to taste

Instructions:

  1. In a pot of cold water, place washed potatoes and salt.
  2. Bring to a boil and cook until tender.
  3. Just prior potatoes being fully cooked, add peas and stir gently.
  4. Continue cooking until potatoes are done.
  5. Drain all but about 1 cup of water from pot.
  6. Add butter and half-and-half.
  7. Return to heat.
  8. Add salt and pepper to taste.
  9. After the liquid is heated, place corn starch in a small bowl and add some of the heated liquid it and stir until a smooth slurry is made.
  10. Add slurry to peas and potatoes, stirring gently, but constantly, as it is poured into the pot.
  11. Heat until thickened to desired consistency.
  12. Add additional cornstarch slurry or half-and-half to reach desired thickness.
  13. Will thicken upon standing.
  14. Serve very warm.
  15. To reheat leftovers, a little milk or half-and-half may be needed to make sauce thinner.

Notes:

Especially if using frozen peas or peas that have been picked for a day or so before cooking, you may want to add a pinch of sugar before adding the half-and-half or milk.

Number of servings (yield): 8 – 12

Copyright © 2013.
Recipe by Paula, A Simple Home Cook.