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Creamed
Peas and New Potatoes
| 1½ lbs. tiny new potatoes, about
15
1½ c peas (fresh or frozen) 3 T sliced green onion 4 T butter 4 T all purpose flour 1 c milk salt to taste Scrub potatoes, cut off a narrow strip of peel around center of potato. Cook in boiling salted water 15 to 20 minutes; drain. Cook peas and onion in salted water 8 to 15 minutes; drain. In a small saucepan, melt butter, stir flour into butter until well combined; stir in milk, cook until thickened; add salt to taste. Gently combine all ingredients, adding a little hot milk if the sauce is too thick. Cook over low heat until heated through. Note: If small new potatoes are
unavailable, dice larger sized red potatoes.
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