| 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 |
tb |
Cornstarch |
| 1 |
tb |
Margarine |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
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
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