1 1/2 lbs tiny red potatoes
1-1/2 C fresh peas (or frozen)
4 t Butter or margarine
4 t Flour
1 C Milk
Directions:
Scrub & quarter potatoes. Cook for 15 to 20 minutes. Melt butter in saucepan; add flour. Gradually add milk, stirring constantly until thick and bubbly. Combine veggies and sauce.
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