By: Washington State Chef’s Association Food Bank Challenge Cookbook

Yield: 8 servings

Ingredients:

• 1 lb. frozen peas
• 1 tablespoon chili powder
• 2 teaspoons garlic powder
• 1 teaspoon cayenne pepper
• Salt and pepper to taste
• 2 tablespoons butter or margarine

Directions:

• Place frozen peas in one quart of rapidly boiling water.
• Cook until heated through, and drain.
• Season to taste with chili powder, cayenne pepper, salt, and pepper.
• Smash peas with a form or masher until rough pieces form.
• Add butter and continue to smash.  Work into a puree consistency.
• Serve hot on the side with turkey enchiladas.
• Note: this pea mixture can also be served on toast triangles as an appetizer.