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     Title: Rondelay Stuffed Snow Peas
Categories: Peas
  Servings: 12

      4 oz Cream cheese
      2 ts Garlic
      2 ts Parsley flakes
           Salt
           Ground white pepper
     24    Snow peas

Combine cream cheese, garlic, and parsley flakes in a food processor.
Process until smooth and well blended. Cover and chill for 8 hours or
up to 4 days. Remove stems and strings from snow peas. Slit along one
edge and remove peas. Blanch for 10 to 15 seconds in boiling water.
Immediately immerse in ice water to crisp. Cover and chill for
30 minutes or more. Allow cheese mixture to warm slightly. Spoon into
a pastry bag fitted with a large star tip. Pipe into snow pea pods.
Arrange onto a serving platter. Serve slightly chilled or at room
temperature.

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