Creamed Peas and Potatoes ( Also Cor Ii)
- 4 md Red potatoes, cubed
- 1 pk (10 oz) frozen peas
- 1 ts Sugar
- 2 tb Butter
- 2 tb All-purpose flour
- 1/2 ts Salt
- 1/4 ts White pepper
- 1 1/2 c Milk
- 2 tb Minced fresh dill
Place potatoes in a saucepan; cover with water and cook until tender. Cook
peas according to package directions, adding the sugar. Meanwhile, melt
butter in a saucepan; add flour, salt and pepper to form a paste. Gradually
stir in milk. Bring to a boil; boil for 1 minute. Add dill; cook until
thickened and bubbly. Drain potatoes and peas; place in a serving bowl.
Pour sauce over and stir to coat. Serve immediately.
YIELD: 6-8 servings
NOTES : I used a 16 oz package of early June peas.
Recipe by: Linda Nilsen
Posted to EAT-L Digest 03 Mar 97 by Sean Coate on Mar
4, 1997.
peas according to package directions, adding the sugar. Meanwhile, melt
butter in a saucepan; add flour, salt and pepper to form a paste. Gradually
stir in milk. Bring to a boil; boil for 1 minute. Add dill; cook until
thickened and bubbly. Drain potatoes and peas; place in a serving bowl.
Pour sauce over and stir to coat. Serve immediately.
YIELD: 6-8 servings
NOTES : I used a 16 oz package of early June peas.
Recipe by: Linda Nilsen
Posted to EAT-L Digest 03 Mar 97 by Sean Coate
4, 1997.
