|Potatoes||2 Medium, peeled and cubed|
|Frozen mixed peas and carrots||3⁄4 Cup (12 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Chopped pepper||1⁄4 Cup (4 tbs) (Green /Sweet Red)|
|Sliced green onion||2 Tablespoon|
|All purpose flour||1 Tablespoon|
|Dried dillweed||1⁄4 Teaspoon|
|Skim milk||3⁄4 Cup (12 tbs)|
In a medium saucepan stir together potatoes, peas and carrots, and water. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or till tender. Drain; return vegetables to the saucepan. Cover to keep warm.
For sauce, in a small saucepan cook green or sweet red pepper and onion in margarine till tender. Stir in flour, salt, dillweed, and pepper. Add milk all at once. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 1 minute more. Stir sauce into the vegetable mixture in the saucepan. Heat through.