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Pea Champ

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CATEGORY CUISINE TAG YIELD
Dairy Niger Tamwt02 4 servings

INGREDIENTS

6 Baking potatoes – (to 8); unpeeled
1 c Fresh peas
3 Scallions; finely chopped
1 1/2 c Milk
1 pn Sugar
4 tb Unsalted butter; (to 8 tbs)
Salt; to taste
Freshly-ground black pepper; to taste

INSTRUCTIONS

Place potatoes in a bowl and wash under cold, running water until water
runs clear. Place in a medium saucepan with salt. Add enough water to
generously cover. Bring to a boil, reduce to a simmer, and cook, uncovered,
until soft, about 15 minutes. Meanwhile, place the peas and scallions in a
small saucepan over medium heat, cover with the milk and add the sugar.
Slowly bring to a boil, reduce the heat and simmer for 3 to 4 minutes, or
until peas are tender. Turn off the heat and let the milk sit. Peel and
mash the boiled potatoes, using a fork or food mill, and while potatoes are
hot, add the warm milk mixture. Beat in some of the butter, and season to
taste with salt and pepper. Serve with remaining butter melting on top.
This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1A29 broadcast 10-01-1997)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-22-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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