Creamed peas and onions
3 Servings
Ingredients
| Quantity | 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 |
Directions
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