Recipe - Creamed Peas And Onions

1 Three fourths pound Fresh English peas
1 One half cup Pearl onions; (One half pound)
1 cup 1% lowfat milk
1 tablespoon Cornstarch
1 tablespoon Margarine
One fourth teaspoon Salt
One fourth 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 EATL Digest by Terry Pogue tpogue@IDSONLINE.COM on Nov 26,
1997