Cooker’s Pot

You’ll Need:

1/2 pound Chinese pea pods
3 ounces cream cheese, softened
1 (5 ounce) jar blue cheese spread
Milk

Procedure:

Wash pea pods, but do not stem. Blanch in boiling water for 30 to 60 seconds. Drain and chill. Combine and beat cream cheese, blue cheese spread, and enough milk to make a medium-stiff filling. When ready to serve, cut a tiny slit in each pea pod near the stem end. Place cheese filling mixture in a pastry tube fitted with a No. 2 (fine writing) tip. Ease tip into the slit and fill the pea with cheese mixture. Do not overfill or pods will split. Serve chilled.

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