by Joanne Fluke
Cook the frozen peas according to package directions. Drain them, and then toss them with butter, salt, and pepper.
Arrange the “boats” on a serving platter. Attach the paper flags to the toothpicks and stick the end of the toothpick into the white part of the orange peel so that it will stand straight up.
Fill the Petite Pea Boats with peas, sprinkle them with crumbled bacon, and serve.
HANNAH SWENSEN’S CHRISTMAS EVE DINNER
Christmas Cheese Rounds
Shrimp Louie Spread
Holiday Squash Soup
Pineapple Cranberry Jell-O Salad
Christmas Bell Salad
Jeweled Pork Roast
Lingonberry Gravy
Scandinavian Spuds
Cranberry Scones
Petite Green Pea Boats
Minnesota Plum Pudding Flambé
PLUM PUDDING MURDER RECIPE INDEX
Easy Cheesy Biscuits
Hot Fudge Sundae Cakes
Holly Jolly Coffee
White Chocolate Pumpkin Dreams
Christmas Cheese Rounds
Pork and Beans Bread
Frosted Ginger Cookies
Minnesota Plum Pudding
Chocolate Chip Pretzel Cookies
Fudge-Mallow Cookie Bars
Christmas Lace Cookies
Triple Threat Chocolate Cheesecake Pie
Banana Chocolate Chip Cookies
Frosting Splatters
Orange Julius Cookies
Chocolate Oatmeal Cookies
Chocolate Raspberry Truffles
Dixie Lee’s German Apple Cake
Nancy Dunn Bar Cookies
Shrimp Louie Spread
Holiday Squash Soup
Pineapple Cranberry Jell-O Salad
Christmas Bell Salad
Jeweled Pork Roast
Lingonberry Gravy
Scandinavian Spuds
Cranberry Scones
Petite Pea Boats
Baking Conversion Chart
These conversions are approximate, but they’ll work just fine for Hannah Swensen’s recipes.
VOLUME:
U.S.
Metric
½ teaspoon
2 milliliters
1 teaspoon
5 milliliters
1 tablespoon
15 milliliters
¼ cup
50 milliliters
1/3 cup
75 milliliters
½ cup
125 milliliters
¾ cup
175 milliliters
1 cup
¼ liter
WEIGHT:
U.S.
Metric
1 ounce
28 grams
1 pound
454 grams
OVEN TEMPERATURE:
Degrees Fahrenheit
Degrees Centigrade
British (Regulo) Gas Mark
325 degrees F.
165 degrees C.
3
350 degrees F.
175 degrees C.
4
375 degrees F.
190 degrees C.
5
Note: Hannah’s rectangular sheet cake pan, 9 inches by 13 inches, is approximately 23 centimeters by 32.5 centimeters.
KENSINGTON BOOKS are published by
Kensington Publishing Corp.
119 West 40th Street
New York, NY 10018
Copyright © 2009 by H. L. Swensen, Inc.
All rights reserved. No part of this book may be reproduced in any form or by any means without the prior written consent of the Publisher, excepting brief quotes used in reviews.
Kensington and the K logo Reg. U.S. Pat. & TM Off.
Library of Congress Card Catalog Number: 2009907133
ISBN: 0-7582-4903-9
***- My family isn’t fond of Asiago, so I leave out the Asiago and make my biscuits with double cheddar. They’re absolutely delicious and I haven’t met anyone who doesn’t like them! I have the sneaking suspicion you could use ANY cheese you like in these biscuits with the possible exception of triple creams like Brie and Saint Andre, or exceptionally strong flavored cheeses like Gorgonzola.
****- Prudence says that sometimes you’ll need to add more or less milk, until everything combines together in a wet/dry like mixture that’s about the consistency of cottage cheese. I’ve made these biscuits at least a dozen times and a half-cup milk has always worked perfectly for me.
***- As Mike suggested you can substitute an ounce of brandy, an ounce of Grand Marnier, or an ounce of orange-flavored vodka.
***- Make sure your pumpkin has NO spices added. Some canned pumpkin is already spiced for use in pumpkin pies. You could probably use it if it’s snowing outside and your car won’t start and it’s more than a mile to the store, but just remember that it’s somebody else’s mixture of spices, not yours.
***- If you spray your Tablespoon measure with Pam or other nonstick cooking spray, the molasses will slide right out without sticking.
***- A sandwich loaf is best because it’s easier to cut off the crusts. I used Oroweat white sandwich bread. There are usually 22 slices, but you won’t use the end pieces.
***- The butter should be at room temperature unless you live in an igloo.
***You can make your own crust from chocolate cookie crumbs, or buy one pre-made from your grocery store. It’s just like it says in “The Three Bears”—an 8-inch crust will be a little bit too full (be careful carrying it to the oven,) a 10-inch crust won’t be quite full enough (you can pile whipped cream on top after it’s baked,) and a 9-inch crust will be just right!
***- It’s best to use frozen cooked salad shrimp that you’ve thawed according to package directions and dried on paper towels. You can also use canned salad shrimp, but they will be more salty, which is why you should salt to taste after everything is mixed up together.
***- You can use a can of condensed cream of chicken soup instead of the bouillon beads, but then you’ll have to reduce the cream to one and a half cups. You can also use the bouillon cubes, but you’ll have to mix them with a VERY small amount of hot water and mash them before you put them into the blender.
***- My bags contained prunes, peaches, pears, apricots, and apple slices. I used some of every kind. Even though I’m not fond of prunes, they were excellent inside the pork roast!
