Recipe - Creamed Peas And Potatoes ( Also Cor Ii)

4 md Red potatoes, cubed
1 pack (10 oz) frozen peas
1 teaspoon Sugar
2 tablespoon Butter
2 tablespoon Allpurpose flour
One half teaspoon Salt
One fourth teaspoon White pepper
1 One half cup Milk
2 tablespoon Minced fresh dill

Place potatoes in a saucepan; cover with water and cook until tender. Cook
peas according to package directions, adding the sugar. Meanwhile, melt
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.

YIELD: 68 servings

NOTES : I used a 16 ounce package of early June peas.

Recipe by: Linda Nilsen

Posted to EATL Digest 03 Mar 97 by Sean Coate swcoate@PEGANET.COM on Mar
4, 1997.