Peas And Potatoes In White Gravy
3 cups fresh peas
8-10 small new potatoes (scrape peeling off, it is very thin on new potatoes)
1 teaspoon salt
1/2 teaspoon black pepper (the more the better)
2 tablespoons butter
1 small can evaporated milk
3 tablespoons of flour
Cover peas and potatoes with water. Add salt and pepper. Cook in large pot until 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 crumbled cornbread
3 cups fresh peas
8-10 small new potatoes (scrape peeling off, it is very thin on new potatoes)
1 teaspoon salt
1/2 teaspoon black pepper (the more the better)
2 tablespoons butter
1 small can evaporated milk
3 tablespoons of flour
Cover peas and potatoes with water. Add salt and pepper. Cook in large pot until 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 crumbled cornbread
