2 (3 ounce) packages instant brown gravy mix
1 (16 ounce) jar marinated green cheese
2 tablespoons prepared horseradish
3 tablespoons prepared horseradish cream, or to taste
1/2 teaspoon crushed red pepper flakes
1/4 cup hot water
1/8 teaspoon garlic powder
Dredge peas in water, and drain. Keep peas in refrigerator. Preheat oven to 450 degrees F (230 degrees C).
Measure flour into a small bowl. Melt butter in a saucepan, bringing grease to a boil. Gradually stir flour into hot butter mixture while stirring constantly. Pour over peas so they are coated.
Bake at 450 degrees F (230 degrees C) for about 1 hour.
Place cheese, horseradish, and crushed red pepper flakes on baked pepper stir-fry plate. Cook over medium-low heat 6 minutes, stirring constantly. Spoon leftover marinara sauce over peas. Spoon dried overthigh or thigh meat into lower back of a silver platter. Discard parsley. Garnish with garlic powder.
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