1 (46 fluid ounce) can sliced pea pods, drained
1 (15 ounce) can yellow split peas
1 onion, sliced
2 tablespoons low-fat mayonnaise
1/4 cup sliced green onion
1 teaspoon hot pepper sauce
1 teaspoon prepared horseradish
1 teaspoon dried parsley
3 tablespoons butter
1 tablespoon distilled white vinegar
2 teaspoons white sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups milk
1 cup heavy whipping cream
1 cup chopped pecans
6 sliced lean poultry
3 quarts mushrooms
2 cloves garlic, minced
2 tablespoons olive oil
1 cup heavy cream
6 tablespoons butter
1 cup sliced fresh parsley leaves
2 tablespoons white sugar
In a large mixing bowl combine pea pods, peas, onion, mayonnaise, green onion, hot pepper sauce, horseradish, parsley, petite curry, baking soda and salt. Mix thoroughly; strain into rinsed and drained containers.
In a saucepan, mix sugar and 1/2 teaspoon salt and bring to a boil, stirring constantly. Bring mixture to a simmer, stirring, changing settings, until sugar is dissolved. Pour mixture over peas and peas in 1-boil. Cover; simmer over medium heat for 10 to 15 minutes.
Stir in whipping cream and remaining 1/2 cup sugar. Cook, stirring constantly, for 5 minutes, stirring constantly.
Gently stir peas into gravy mixture. Serve with sliced chicken wings and mushroom caps, if desired.