Recipe - New Potatoes And Peas In Dill Sauce

1 One half pound Golfballsize new potatoes
1 One half pound Fresh garden peas; OR
1 pound Ediblepod peas
3 tablespoon Butter
2 tablespoon Flour
1 One fourth cup Milk or HalfandHalf
Salt
Freshly ground pepper
1 ds Cayenne pepper
1/3 cup Chopped dill
2 tablespoon Lemon juice; or to taste

Scrub the potatoes well but do not pare them. Halve them and cook in
lightly salted boiling water 10 to 15 minute, or until just tender. Drain
and keep warm.

Shell the garden peas or string the ediblepod peas. Place them in a large
skillet with water to halfcover them. Cover with a tightfitting lid and
cook 3 to 10 minutes, or until just tender. Drain and keep warm.

Meanwhile, melt the butter in a saucepan and stir in the flour. Cook over
low heat, stirring constantly, for 5 minutes. Stir in the milk or cream and
cook over low heat for about 10 minutes. Season with salt, pepper, and
cayenne. Stir in the dill and lemon juice.

Combine the peas, potatoes, and sauce in a large skillet and heat through
over a medium heat. Adjust seasoning and serve hot.

* Source: The Herb Companion, August/September 1993 * Typed for you by
Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini