ROANOKE TIMES
Copyright (c) 1996, Roanoke Times
DATE: Wednesday, November 6, 1996 TAG: 9611060104
SECTION: EXTRA PAGE: 8 EDITION: METRO
SOURCE: ALMENA HUGHES FOOD EDITOR
PHALL IS THE SEASON that I usually clear my phood philes in anticipation of an onslaught of holiday-related information. This year, along with the predictable pizza and pasta recipes, I found some particularly piquant possibilities under the letter "P" starting, in fact, with peas.
According to the USA Dry Pea & Lentil Council, which is celebrating National Split Pea Soup Week, Idaho and Washington pretty much produce all of the United States' peas in a verdant rolling hill region called the Palouse.
Some form of peas fills almost every bill. There's no need for presoaking; just put the split peas in a pot with water or broth and let them simmer for about 45 minutes or until tender. To turn them into a puree that makes a great dip, chowder base or creamy custard, cook 1 cup of peas in 13/4 cups water for about 55 minutes or until very soft, then press through a sieve or puree in a blender or food processor.
To use them in salads, combine 1 cup of peas with 2 cups water or broth and additional seasonings and herbs, if desired. Cover and cook about 20 minutes or until just tender. Drain and toss with your favorite dressing, then chill and stir in whatever other ingredients you like. For more pea recipes, send a business-size, self-addressed stamped envelope to the council at 5071 Highway 8 West, Moscow, Idaho 83843-4023.
Peanuts are packed with vitamins, minerals and protein, and most of their fat is the monounsaturated kind associated with lowering blood cholesterol levels. Mix peanuts with pretzels, mini chocolate chips and raisins for a tasty trail mix. Make a peanut herb butter that's tops over hot foods such as grilled fish, chicken, corn on the cob or baked potatoes by combining 1/4 cup finely chopped peanuts, 1/2 cup softened butter or cream cheese, 2 minced garlic cloves and 1/3 cup minced fresh parsley, plus salt to taste. To explore additional peanut potentials, send a self-addressed stamped envelope to Texas Peanut Producers Board, P.O. Box 398, Gorman, Texas 76454.
Pears are everywhere right now, and not a moment too soon to be part of the holiday season's elegant presentations. Poach pears in an unlimited assortment of liquids or pair them with a variety of toppings, sauces and stuffings. Make a pretty, edible centerpiece of red and green Anjou pears overflowing a decorative bowl, tucked with a few holly sprigs and evergreens.
The PearBear character was created to encourage kids to eat more healthfully. For a folder of "Healthy Recipes for Kids from the PearBear Pantry," send a self-addressed stamped envelope to Oregon Washington California Pear Bureau, Dept. PB-A, 813 S.W. Alder, Suite 601, Portland, Ore. 97205-3182.
Pies using frozen shells often presented a problem of cracked or broken shells. Then, Mrs. Paul's boxed instead of bagged its shells and voila!, no more breaks. The high-crimped, flaky, vegetable shortening crusts are certified kosher. Two regular or deep-dish crusts per package retail for about $2. Packages include recipes and baking ideas, but if you'd like more, send a business-size, self-addressed stamped envelope to Holiday Baking Made Easy As Pie, From the Kitchens of Mrs. Paul's, 1000 St. Louis Union Station, Suite 200, St. Louis, Mo. 63103.
Plums, soon to be in plentiful supply from Chile, provide a perfect foil for pork chops poached in port. The delicious dish gets extra points for containing only 224 calories and 4 grams of fat per serving and taking only about 30 minutes to prepare.
Pretzels are a pleasant way to increase dietary fiber, as in the following grand-prize recipe of the 1996 Fiber One Recipe Contest. Entries in main dishes, breads and desserts categories had to include at least 1 cup of Fiber One cereal, which has 13 grams of fiber per 1/2-cup serving.
Prunes and pumpkins also are high-fiber sources, especially when combined in deceptively dense, cakelike muffins that have only 5 grams of fat per serving. Prune puree - available prepared in the jam and jelly or baking sections of many supermarkets, or easily prepared at home - is the secret behind the muffins' moisture. Homemade puree keeps for up to two months, refrigerated and stored in an airtight container. Other low-fat desserts and baked goods recipes are available by sending a business-size, self-addressed stamped envelope to Decadent Desserts, P.O. Box 10157, Pleasanton, Calif. 94588.
recipes for:
THAI PEANUT DIPPING SAUCE
ROSY APPLE-BERRY PIE
SPLIT PEA SOUP MILANO
PUMPKIN-PRUNE HARVEST MUFFINS
SANTA FE SOFT PRETZELS
WITH JALAPENO-HONEY MUSTARD
PORT-POACHED PORK CHOPS WITH PLUM SAUCE
LENGTH: Medium: 90 lines ILLUSTRATION: PHOTO: 1. Split Pea Soup Milano is a savory variation on aby CNBfamiliar standby. color
2. & 3. P is also for: Red and green Anjou pears (above), which are
stars of the fall bounty, and Santa Fe Soft Pretzels with
Jalapeno-Honey Mustard, a healthful snack. color