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Creamed Potatoes and Peas Recipe

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This recipe for Creamed Potatoes and Peas, by , is from Six Picky Chicks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Cindra Bush

Category:
Category:

Ingredients:  
Ingredients:  
1 pound small potatoes, red or new potatoes
2 1/2 cups peas, frozen
2 cups milk
2 cups chicken broth (99% fat-free)
1/4 cup flour
1/2 teaspoon salt
dash pepper

(the original recipe uses a light white sauce butter instead of chicken broth)

Directions:
Directions:
Scrub the potatoes. Cut them into bite-sized pieces. Place potatoes into a large saucepan and cover with water. Bring to a boil. Then reduce the heat and simmer for about 10 minutes. Add peas and cook for 5 minutes more. Check and make sure the potatoes are tender. Remove from heat. Drain the water and set aside.

Dissolve the flour into cold milk (I use a blender) Stir until the flour and milk are completely smooth. Pour the milk, flour, and broth into a medium pan. On medium heat bring to a boil while constantly stirring and scraping the bottom of the pan so the white sauce does not scorch. Cook until thickened

Add the potatoes and peas. Season with additional salt and pepper.

Emily's Healthier Version:
Use a Low-Carb Fat-Free Milk

Per Serving (excluding unknown items): 217 Calories; 3g Fat (13.3% calories from fat); 11g Protein; 39g Carbohydrate; 6g Dietary Fiber; 8mg Cholesterol; 529mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fat.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is a recipe passed down from great grandma Velma Tippetts Stringham (1904-1986). She is affectionately called the Purple Grandma She was raised and lived most of her life in Lovell, Wyoming. Adapted by Emily and Cindra

 

 

 

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