Creamed Peas and Potatoes
By: Joan Collins
Published: Thursday, December 10, 2009 - 4:24pm

Ingredients




New potatoes fresh from the garden if possible

package One  frozen green beans
1/4 cup th  evaporated milk
1 tablespoon all-purpose flour
1/2 teaspoon margarine
Salt to your taste

Pepper to your taste

Preparation

1 Ideally, you will use fresh, new potatoes from the garden but if you use potatoes from the store, cut them into one half inch cubes. 2 Boil the potatoes. When the potatoes are almost soft, add the peas. When the potatoes are soft, drain the water from them. 3 Mix the evaporated milk and flour, stirring the mixture until the flour is dissolved. Pour the mixture over the peas and potatoes and heat it until the white sauce thickens. Add salt and pepper to taste and serve it as a side dish.

About


This is a recipe Mrs. Smith served to us one day at an "after church" lunch served at her home.  All seven members of my family loved it.  I worked and worked until I could create a dish like hers.  Mrs. Smith is no longer here, but her Creamed Peas and Potatoes dish lives on!