Pasta salad is perfect almost anywhere — at a picnic, next to barbecue, alongside fried chicken or with a sandwich. Creamy and cool, it always makes me think of summer! –Mellyn
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Category Archives: Peas
Creamy Tortellini
Onion, carrots, peas and mushrooms all add to the mild flavor of this cheese sauce. The tortellini adds variety to the pastas I prepare normally.
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Hawaiian Haystacks
Hawaiian Haystacks have to be some of the most colorful food around! At my house they’re sure to please, since picky eaters can build it how they like it! –Mellyn 
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Lemon Salmon Salad
Cool and refreshing! Great for a fancy summer party. I adapted this from an old tuna salad that my mom had. Yes, I know this sounds “different,” but if you like salmon and lemon together, you should try this. The salmon flavor is so mild and the lemon shines. I was very pleased with the sweet meal it made.
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Creamed Salmon on Toast
The sweet of the peas is the perfect flavor to enhance the sweet in the salmon in this easy dish.
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Lemon Chicken
Lemon flavor shines in this easy meal. Heating in the crock pot helps me not burn my canned meats while I am trying to heat them up for dinner!
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Yellow Rice and Peas
A few years ago someone brought us dinner when a baby was born. She had made the most flavorful rice! It added to the meal so much. I asked her for her recipe. “Oh, I added this and that,” she stated. When people say that I am not sure if they are hiding their recipes from others to keep them secret or if they are really just so talented they can add this and that. I decided to give it a try. I added this and that to many rice dishes (of course I took notes!) and came up with a few combinations that our family loves. This is one that is super easy, yet it looks like I used a lot of effort to get a colorful and flavorful side dish.
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Turkey ala King
This recipe is a classic, and when I serve it over homemade biscuits, it becomes a treat! It’s a great use of leftover turkey or a simple can of turkey.
Chicken Pot Pie
A Betty Crocker version of this recipe was the first “real” food I learned to cook, and it’s still a family favorite. (Heck, I even forked out the cash for freeze-dried peas! No mooshy green peas in my pot pie!) Anyway, I keep about 25 pounds of butter in my freezer and planned to use part of it for chicken pot pie filling. But now that I’ve made the bean “discovery,” I can save my butter for places I won’t be trying beans — like spread on my toast at breakfast! –Mellyn
