Liturgical Year : Recipes : Potatoes and Peas in Cream

Your gift counts double until 5/31: $20,923 to go in our Easter Campaign. Please help now!

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:

Food Categories

Often Made With

Easter Dinner Menus

Feasts

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

Click here to advertise on CatholicCulture.org