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Catholic Recipe: Potatoes and Peas in Cream


  • 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.


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
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