Creamed Garden Potatoes And Peas
|New red skinned potatoes||1 Pound (Small Ones)|
|Peas in pod||1 1⁄2 Pound (New Ones, 1 1/2 Cup Shelled)|
|Instant chopped onion/1 teaspoon instant minced onion||1 Tablespoon|
|Salt||1 1⁄4 Teaspoon|
|Dill weed||1⁄4 Teaspoon|
|Milk||1 1⁄2 Cup (24 tbs)|
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.
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.