Creamed Garden Potatoes And Peas Recipe


MethodMain Ingredient


 New red skinned potatoes1 Pound (Small Ones)
 Peas in pod1 1⁄2 Pound (New Ones, 1 1/2 Cup Shelled)
 Butter/Margarine2 Tablespoon
 Instant chopped onion/1 teaspoon instant minced onion1 Tablespoon
 Flour2 Tablespoon
 Salt1 1⁄4 Teaspoon
 Dill weed1⁄4 Teaspoon
 Pepper1⁄8 Teaspoon
 Milk1 1⁄2 Cup (24 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1130 Calories from Fat 328

% Daily Value*

Total Fat 37 g57.1%

Saturated Fat 22.1 g110.3%

Trans Fat 0 g

Cholesterol 98.4 mg

Sodium 2613.1 mg108.9%

Total Carbohydrates 174 g58%

Dietary Fiber 28.1 g112.6%

Sugars 55 g

Protein 46 g92%

Vitamin A 171.3% Vitamin C 683.4%

Calcium 71.5% Iron 90.6%

*Based on a 2000 Calorie diet


Cook potatoes on layer of paper towel in oven, first pricking skin of each at least once with a fork to prevent bursting during cooking.
Cook 8 to 9 minutes or until potatoes begin to soften when pressed.
Remove and set aside.
Shell peas and wash.
Place in serving dish, add 2 tablespoons water and cook covered with plate or plastic wrap, 5 minutes.
Set aside.
In 4-cup measure, combine butter and onion.
Cook uncovered, 1 minute, stirring once.
Blend in flour, salt, dill and pepper.
Stir in milk, mixing well.
Cook uncovered, 3 minutes, 30 seconds or until mixture boils.
Meanwhile peel potatoes and arrange in serving dish with peas.
Pour sauce over vegetables.
If necessary, reheat by cooking uncovered, 1 to 2 minutes or until hot.