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Spring pea medley 3 pounds fresh English peas 1 cup sliced green onions with tops 12 tiny new potatoes 2 tablespoons butter or margarine
3 tablespoons all-purpose flour 1 cup milk 1/2 teaspoon salt 1/8 teaspoon pepper 1 tablespoon chopped pimiento Shell and wash peas; cover peas and onions with water, and bring to a boil. Cover, reduce heat, and simmer 8 to 12 minutes or until peas are tender. Drain. Cook potatoes, covered, in a boiling water 15 to 20 minutes or until tender; drain and gently toss with peas and onions. Set aside. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Spoon white sauce over vegetable mixture, stirring gently until coated. Sprinkl with pimiento. Yield: 6 servings. Note: 3 cups frozen peas substituted for fresh peas. Peas and rice 1 pound fresh English peas (1 cup shelled) 1/2 cup sliced mushrooms
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