French-Style Spring Peas with Bacon
5 slices Bacon
Fresh Ground Pepper, to taste
¼ c. Lemon Juice
2 c. Shelled Garden Peas
1 tsp Shirley J Chicken Bouillon
½ c. Shirley J Whisk Bliss Original
¼ lbs Snow Peas
1 lbs Sugar Snap Peas
2 c. Water
Prepare ahead, a large bowl of ice water, set aside. Bring a large pot of water to a boil; add ½ of the bouillon (½ t). Add all of the peas except for snow peas, cook for 2 minutes or until bright green and slightly tender, add snow peas and cook for 30 seconds longer. Immediately drain and plunge peas into ice water bath to cool, (note: if using petite frozen peas reserve them and add with snow peas).
In sauce pan cook bacon until done, drain grease from pan and add water, Whisk Bliss and remaining Chicken Bouillon, stir well and bring mixture to a boil; reduce heat to low. Drain peas well, and then add to sauce mixture along with lemon juice, cook while stirring gently, just till heated (30 seconds).
Note: any combination or style of peas may be used, amounts to remain constant.
Enter to win an iPad Mini and Mexican Cruise giveaway by Shirley J!