URGENT! Make a gift that will be doubled. We have $10,156 left to match by December 1st.
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
Fall 2014 Campaign
Subscribe for free
Shop Amazon
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

Art and theology, beauty and truth, work together in the New Evangelization 19 hours ago
Anatomy of Conversion 20 hours ago
Anatomy of Conversion 24 hours ago
It is a failure of mercy to deny sin November 20
Yesterday's news, tomorrow November 20

Top Catholic News

Most Important Stories of the Last 30 Days