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Sweet Peas and Corn in Cold Curry Dip Recipe
RECIPE NOT COMPLETE
Mom was right when she said "eat your peas!" Sweet Peas in Cold Curry Dip. This brunch dish is nice served with cold, sliced beef or pork. Also good when served with room tempterture rack of lamb, with or with juice, do not make a gravy.
1/2 cup sour cream
3 tablespoons mayonnaise
1/2 to 3/4 teaspoon curry powder, to taste
1/8 teaspoon ground cayenne pepper
1/4 teaspoon Worcestershire sauce
1 very small glove minced garlic (or garlic powder to taste)
1 small head of iceberg lettuce*
1 package frozen baby sweet peas, lightly steamed, drained and chilled
1 small can diced carrots, rinsed
Paprika for garnish
Mix first 6 ingredients together. Gently fold the drained peas and drained carrots into the curry mixture. You should have enough to coat all of the peas and corn.
Cover and refrigerate overnight or at least for 3 to 4 hours until the flavor melds together.
When ready to serve, tear off a lettuce leaf and place a large spoonful of curried peas and carrots mixture in the center of the lettuce. Sprinkle lightly with paprika to add color. Place your meat or a couple of sliced tomatoes on the plate and serve.
*1 small head of iceberg lettuce. Pull large outer leaves off and save for soup. Use smaller more tender leave to cup curried peas and carrots.
**Very small peas (petits pois) may be tender enough to use without steaming. If that is what you are using, just defrost completey, drain any water and pat dry for adding to curry mixture.
How to Serve
1. Serve the curry peas jelly roll style with a toothpick as finger food.
2. Or it may be eaten from a small dish with a fork. If this is the case two large cold boiled and peeled shrimp or 2 slices of cold pork per person will complement this appetizer.
Makes 6 to 12 appetizers depending on how it is served.
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