Peas and Potatoes, creamed

By á-3031

Pillsbury Paper cookbook

Ingredients

• 1 # small early red-skinned potatoes
• 10 0z pkg (1 1/2 cups) frozen peas
• 2 TBS butter
• 2 TBS flour
• 1 1/4 rsp salt
• 1/2 tsp dill weed
• 1 1/2 cups milk

Preparation

Step 1

Cook unpeeled potatoes in boiling water 20 to 25 minutes until tender. Drain and set aside.

In same saucepan cook peas. Drain

In medium saucepan melt butter, blend in flour, salt, dill. Stir in milk and heat until mixture boils and thickens, stirring constantly. Add potatoes and peas and heat through.