Catholic Recipe: Potatoes and Peas in Cream
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