Try this Creamed Peas and Potatoes (Cor Ii) recipe, or contribute your own.
Suggest a better descriptionPlace potatoes in a saucepan; cover with water and cook until tender. Cook peas according to package directions, adding the sugar. Meanwhile, melt butter in a saucepan; add flour, salt and pepper to form a paste. Gradually stir in milk. Bring to a boil; boil for 1 minute. Add dill; cook until thickened and bubbly. Drain potatoes and peas; place in a serving bowl. Pour sauce over and stir to coat. Serve immediately. YIELD: 6-8 servings Recipe by: Linda Nilsen Posted to EAT-L Digest 02 Mar 97 by Sean Coate
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Serving Size: 1 Serving (214g) | ||
Recipe Makes: 6 | ||
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Calories: 196 | ||
Calories from Fat: 41 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.6g | 6 % | |
Saturated Fat 2.7g | 14 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 11.4mg | 4 % | |
Sodium 125.8mg | 4 % | |
Potassium 752.5mg | 20 % | |
Total Carbohydrate 34g | 10 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 29.3g | ||
Protein 6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 196
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