Creamed Peas and New Potatoes

With all of this work on main courses, the Kid Cooks and I realized we needed more basic side dishes to go with other meals. Sometimes they need something to go with Roasted Chicken Drumsticks or a non-fries side to homemade hamburgers. Also, a great way to help me out and get them involved is to have them cook a side dish to go with the main dish I am cooking for the evening. We have been working on the basics, like how to measure out proper servings of frozen vegetables from the bag and follow heating directions on the package. But for a little more flair, here is a recipe for peas and potatoes that we think is pretty good.

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Creamed Peas and New Potatoes                                                       Makes 4 servings

Need:

Knife and cutting board

3 to 4 quart pot

Large cooking spoon

Strainer/colander

For measuring recipe parts: 3 small bowls

Get:

• Potatoes – about 1 pound (16 ounces)  (Best to use tiny potatoes.  If not, regular sized white/yellow ones are fine.)
• 1 + ½ cups frozen peas
• ½ of an onion
• 1 Tablespoon butter
• 1 cup milk
• 1 Tablespoon salt
• 8 cups of water
• In small bowl put
  • 1 teaspoon salt (YES… salt is used two times in this recipe.)
  • ½ teaspoon pepper
  • 1 Tablespoon flour

Prep:

• Scrub potatoes. If any are large, cut in half.
• Chop onion

Cook:

1. In pot, place
   1. Water
   2. 1 Tablespoon Salt
   3. Potatoes
2. Heat potatoes on stove, medium high, until boiling
3. Boil for 6 minutes
4. Add peas and cook for 12 more minutes
5. Drain vegetables
6. In same pot, put
   1. Butter
   2. Onion
7. Cook on medium 4 minutes.
8. Add flour mixture. Stir to mix completely.
9. Add milk to pot; stir and cook until bubbly.
10. Once bubbly, cook 1 minute.
11. Turn off heat.
12. Add potatoes and peas to pot.
13. Stir to mix.
14. Serve.

Adapted from Better Homes and Gardens New Cookbook

pdf version of this recipe >> Creamed Peas and New Potatoes