Creamed peas and potatoes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Red potatoes, cubed |
| 1 | pack | Frozen peas (10 oz.) |
| 1 | teaspoon | Sugar |
| 2 | tablespoons | Butter or margarine |
| 2 | tablespoons | All-purpose flour |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | White pepper |
| 1½ | cup | Milk |
| 2 | tablespoons | Minced fresh dill |
Directions
Place potatoes in a saucepan, cover with water and cook until tender.
Cook peas according to package directions, adding the sugar.
Meanwhile, melt the 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. Serves 6-8. SOURCE:*Taste of Home Magazine, December/January 1995. POSTED BY: Jim Bodle 1/25 Submitted By JIM BODLE On 01-29-95