Creamed peas and onions

Yield: 3 Servings

Measure Ingredient
1¾ pounds Fresh English peas
1½ cup Pearl onions; (1/2 pound)
1 cup 1% low-fat milk
1 tablespoon Cornstarch
1 tablespoon Margarine
¼ teaspoon Salt
¼ teaspoon Freshly ground pepper

Shell and wash peas; set aside. Remove outer skin from onions. Combine peas and onions in a large saucepan; add water to cover. Bring to a boil, and cook 10 minutes or until peas are tender. Drain and set aside.

Add milk and next 4 ingredients to saucepan; stir well. Bring to a boil, and cook 1 minute or until thickened, stirring constantly. Return peas and onions to saucepan; stir well. Yield: 3 servings (serving size: 1 cup).

Per serving: 316 Calories; 6g Fat (16% calories from fat); 18g Protein; 50g Carbohydrate; 3mg Cholesterol; 477mg Sodium Recipe by: Cooking Light, Mar/Apr 1993, page 128 Posted to EAT-L Digest by Terry Pogue <tpogue@...> on Nov 26, 1997

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