Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Green Peas and Pearl Onions




Source of Recipe


Internet


List of Ingredients




3 pounds fresh peas in shells (3 cups, shelled)
1/2 pound frozen pearl onions
2 tbsp butter
2 tbsp all-purpose flour
1 cup milk
3/4 tsp salt
1/8 tsp black pepper
Pinch ground nutmeg



Recipe



Shell and wash peas, cover peas and onions with water in a large sauce pan and bring to a boil. Cover, reduce heat, and simmer 12 to 15 minutes or until peas are tender; drain. Melt butter in a heavy saucepan over low heat, add flour stirring until smooth, continue cooking 1 minute stirring constantly. Gradually add milk continue cooking and stirring; about 3 minutes or until thickened and bubbly. Stir in salt, pepper and nutmeg. Spoon sauce over vegetables, toss gently.