Creamed Potatoes and Peas

Ingredients

4 large red potatoes, cubed       
2 tablespoons flour
1/8 teaspoon pepper
1 package (10 ounce) frozen peas
1 tablespoon margarine          
1 1/2 cups Roberts Skim Milk
2 tablespoons minced fresh dill or 1 teaspoon dried dill

Preparation

Cook potatoes in a small pan until fork tender and cook peas according to package directions. Pour water off of both. Set aside. Melt margarine in a small saucepan and then add the flour and stir until it is bubbly. Add the pepper and the milk gradually and bring to a boil stirring constantly while it begins to thicken. When this sauce is thickened, pour it over the drained vegetables and gently mix. Top with the dill and serve with a meat or a fish dish.
 

Recipe Contributed By: Mary Ann K. - Lawrence, KS

Yield: 8 servings