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
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|Serving Size: 1 Serving (427g)|
|Recipe Makes: 3|
|Calories from Fat: 81 (21%)|
|Amt Per Serving||% DV|
|Total Fat 9g||12 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 0mg||0 %|
|Sodium 102.7mg||4 %|
|Potassium 944.2mg||25 %|
|Total Carbohydrate 61.3g||18 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 58.4g|
|Protein 20.3g||29 %|
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Calories per serving: 394
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