Click here to advertise on CatholicCulture.org

Catholic Recipe: Potatoes and Peas in Cream

    INGREDIENTS

  • 24 small new potatoes (about 2 pounds)
  • 1 package (1 pound) frozen green peas
  • 1 cup light or coffee cream
  • 1 teaspoon grated onion
  • Details

  • Serves: 8
  • Prep Time: 1 hour
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin:

This dish is especially recommended in our first Easter Dinner sample menu. The boiled potatoes and peas are mixed together in a rich cream sauce.

DIRECTIONS

Scrub potatoes well; cut off a band of skin around middle of each; cook in boiling salted water until tender. Drain; shake gently in pan over low heat to dry. Cook peas following label directions; drain. Stir in cream and grated onion; heat just to boiling. Spoon potatoes into heated serving dish; pour hot peas and cream over. Makes 8 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
Subscribe for free
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

Liberal visions of Catholicism: Kickstarter and the world's largest NGO 15 hours ago
The Blessed Book of Beasts August 30
Weekend reading August 29
Frustrating the Moral Law August 29
Weep for slaughtered Christians, not for dialogue with Islam August 29

Top Catholic News

Most Important Stories of the Last 30 Days
‘A real via crucis’: Pope Francis, patriarch plead on behalf of Iraq’s Christians CWN - August 8
Hundreds of thousands of Iraqi Christians in flight as Islamic State advances CWN - August 8