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home > recipes > vegetables > peas and potatoes in white gravy
from NY, US 3 cups peas ( I use frozen-thawed ) 8-10 small new potatoes with skin on 1 teaspoon salt or more to taste 1/4 teaspoon black pepper 2 tablespoons of butter 1 small can of evaporated milk 3 tablespoons of flour Prepared cornbread ( optional ) Cover potatoes with water. Add salt and pepper. Cook in large pot until tender. Add peas and cook till peas tender Remove enough water from potatoes to mix with flour until fairly thin and pour back into the peas and potatoes. Stir well. Add the butter and evaporated milk and stir until well blended (more water or milk may be added if needed). Cook until the gravy is slightly thick. Serve over fresh crumbled cornbread if desired.

Peas And Potatoes In White Gravy


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list all recipes by BUTTERFLYDOG (1134)


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keyword: potatoes
keyword: white
keyword: gravy
recipes for vegetables
recipes by butterflydog
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(posted February 25, 2011)

from NY, US

3 cups peas ( I use frozen-thawed )
8-10 small new potatoes with
skin on
1 teaspoon
salt or more to taste
1/4 teaspoon black pepper
2 tablespoons of
butter
1 small can of
evaporated milk
3 tablespoons of
flour
Prepared
cornbread ( optional )

Cover potatoes with water. Add
salt and pepper. Cook in large
pot until tender. Add peas and cook till peas tender

Remove enough water from potatoes to mix with
flour until fairly
thin and pour back into the peas and potatoes. Stir well. Add the butter and evaporated milk and stir until well blended (more water or milk may be added if needed). Cook until the gravy is slightly thick.

Serve over fresh crumbled
cornbread if desired.



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