Friday, August 14, 2009

Creamed peas and garden potatoes


1 lb. sm. early red skinned potatoes (or 4 med. potatoes, cooked & cut into pieces before adding sauce)

10 oz. pkg. (1 1/2 c.) frozen peas

2 tbsp. butter

1 tbsp. chopped onion

2 tbsp. flour

1/4 tsp. salt

1/2 tsp. dill weed

1/8 tsp. pepper

1 1/2 c. milk

In medium saucepan, cook unpeeled potatoes in boiling water for 20 to 25 minutes or until tender. Drain, peel if desired. Set aside.
In same saucepan, cook peas as directed on package. Cook onion in butter until tender. Blend in flour, salt, dill weed and pepper. Stir in milk, heat until mixture boils and thickens, stirring constantly. Add potatoes and peas, heat through. 8 (1/2 cup) servings.
Mixture can be assembled a few hours ahead in a casserole. Cover and reheat at 350 degrees for 30 to 45 minutes or until bubbly.

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