STUFFED SNOW PEA PODS (50)
50 fresh snow pea pods, no more than 1-1/2 inches long
2-1/4 (8 ounce) packages cream cheese, softened
6 tablespoons fresh tomato puree (about 1 small, ripe tomato, peeled, cored, seeded and pureed)
2 tablespoons mayonnaise
½ teaspoon dry mustard
¼ teaspoon ground coriander
½ teaspoon salt (or to taste)
¼ teaspoon white pepper (or to taste)
1. Blanch snow pea pods 1 minute in boiling salted water; drain well and pat dry with paper towels. While pods are warm, carefully make a ¼ inch, horizontal slit on the flat side of each. Cool the pods.
2. Blend the cream cheese, tomato puree, mayonnaise, dry mustard, coriander, salt and pepper until smooth; taste for salt and pepper and adjust as needed.
3. Fit a pastry bag with a plain tip and pipe cheese mixture through slits into pea pods.
4. Chill at least an hour, then serve as a cocktail hors d’oeuvre.
from Jean Anderson, The American Century Cookbook