| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | English | Vegetables | 3 | Servings |
INGREDIENTS
| 1 3/4 | lb | Fresh English peas |
| 1 1/2 | c | Pearl onions, 1/2 pound |
| 1 | c | 1% low-fat milk |
| 1 | T | Cornstarch |
| 1 | T | Margarine |
| 1/4 | t | Salt |
| 1/4 | t | Freshly ground pepper |
INSTRUCTIONS
Shell and wash peas; set aside. Remove outer skin from onions. Combine peas and onions in a large saucepan; add water to cover. Bring to a boil, and cook 10 minutes or until peas are tender. Drain and set aside. Add milk and next 4 ingredients to saucepan; stir well. Bring to a boil, and cook 1 minute or until thickened, stirring constantly. Return peas and onions to saucepan; stir well. Yield: 3 servings (serving size: 1 cup). Per serving: 316 Calories; 6g Fat (16% calories from fat); 18g Protein; 50g Carbohydrate; 3mg Cholesterol; 477mg Sodium Recipe by: Cooking Light, Mar/Apr 1993, page 128 Posted to EAT-L Digest by Terry Pogue <tpogue@IDSONLINE.COM> on Nov 26, 1997
A Message from our Provider:
“It will work out perfectly – if you let Jesus take control”
Nutrition (calculated from recipe ingredients)
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Calories: 100
Calories From Fat: 41
Total Fat: 4.6g
Cholesterol: 3.3mg
Sodium: 523.8mg
Potassium: 253.9mg
Carbohydrates: 11.7g
Fiber: 1.4g
Sugar: 3.9g
Protein: 3.5g