Delaware - The First State, State flower: Peach Blossom

1. Cucumber Bisque
2. Deviled Crabs
3. Creamed Onions and Peas
4. Oatmeal Bread
5. Lemon Pie Supreme

Creamed Onions and Peas - Serves 8

24 to 28 peeled white onions, about 1 inch diameter
3 cups fresh green English peas or 3 packs frozen peas, thoroughly defrosted
4 Tbsp butter
4 Tbsp flour
1-½ cup milk
½ cup cream
1 tsp salt
Pinch of white pepper
¼ tsp nutmeg

Place onions in a 3 or 4 quart sauce pan with enough water to cover them by about an inch. Salt the water lightly and bring to a boil. Reduce heat to its lowest point and simmer the onions partially covered for about 20 minutes or until barely tender. Drain and reserve the cooking water for later use.

Cook the peas in rapidly boiling salted water uncovered for 8 to 10 minutes or until tender. Drain them and immerse in a bowl of cold water for 2 or 3 minutes. This will stop their cooking and help keep their lovely bright green color. Drain and reserve. Frozen peas need not be cooked, merely defrosted.

In a heavy 3 quart saucepan melt the butter over moderate heat and stir in the flour. Remove from heat and pour in the2 cups of reserved onion cooking liquid, whisking until the flour/butter mixture is partially dissolved. Add the milk and cream. Return pan to the heat and cook whisking constantly until the sauce is smooth and thick.

Simmer for 3 to 4 minutes, season with salt, white pepper and nutmeg, then, add the cooked onions and the cooked fresh peas. Simmer for 5 minutes or until the vegetables are heated through. Serve in a bowl, preferably.

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