Luckytrim
03-27-2009, 12:07 PM
Peas 'n Taters w/ Cornbread 'n Gravy
1 quart shelled fresh peas
10 small red potatoes, scrubbed
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
2 tablespoons of butter
1 small can of pet milk
3 tablespoons of flour
Put the vegetables in a large pot or dutch oven, Cover with water, and add the salt and pepper; Bring to the boil; cook peas and potatoes until done. Using water from the cooking, mix enough with the flour to get a fairly thin mixture. Slowly mix this back into the peas and potatoes. Stir well. Add the butter and evaporated milk
and stir butter is melted and everything is blended Add more water or milk if needed. Cook until the gravy thickens.Serve in a shallow bowl over cornbread, broken up.
1 quart shelled fresh peas
10 small red potatoes, scrubbed
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
2 tablespoons of butter
1 small can of pet milk
3 tablespoons of flour
Put the vegetables in a large pot or dutch oven, Cover with water, and add the salt and pepper; Bring to the boil; cook peas and potatoes until done. Using water from the cooking, mix enough with the flour to get a fairly thin mixture. Slowly mix this back into the peas and potatoes. Stir well. Add the butter and evaporated milk
and stir butter is melted and everything is blended Add more water or milk if needed. Cook until the gravy thickens.Serve in a shallow bowl over cornbread, broken up.