Penn Dutch Sugar Peas And New Potatoes Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 quart: Sugar peas with edible pods,
1 tsp: Sugar,
14 each: Tiny new potatoes,
1 cup: Milk or cream,
2 cup: Water,
2 tbsp: Butter, more if you like
2 tsp: Salt,
Directions:
: String the washed sugar peas. (This is quickly done by cutting
off the smallest end of the pod and pulling the string down the
straight side. The other side can then be pulled from the blossom
end.) Scrub the potatoes well and pare if you like- it is not
necessary. : In one saucepan bring the peas and potatoes to a boil
in 2 cups of water with salt and sugar added. Cook for 35 minutes.
Add the milk or cream and butter. Keep over heat 1 minute more, then
serve.
_The Art of Pennsylvania Dutch Cooking_ Edna Eby Heller Galahad
Books, 1968 ISBN 0-88365-355-9 Typos by Jeff Pruett
Submitted By DOROTHY FLATMAN On 09-27-95
Source from luhu.jp
off the smallest end of the pod and pulling the string down the
straight side. The other side can then be pulled from the blossom
end.) Scrub the potatoes well and pare if you like- it is not
necessary. : In one saucepan bring the peas and potatoes to a boil
in 2 cups of water with salt and sugar added. Cook for 35 minutes.
Add the milk or cream and butter. Keep over heat 1 minute more, then
serve.
_The Art of Pennsylvania Dutch Cooking_ Edna Eby Heller Galahad
Books, 1968 ISBN 0-88365-355-9 Typos by Jeff Pruett
Submitted By DOROTHY FLATMAN On 09-27-95
Source from luhu.jp