- 2 tablespoons margarine
- 2 tablespoon flour
- 1 cup milk
- 1 teaspoon sugar
- 1/2 teaspoon salt
- Good Dash pepper
- 2 cups frozen peas (use a 10 oz box,
or measure 2-cups from a bag of loose
frozen peas)
Get out a quart size sauce pan, or
bigger. In it, melt the margarine over
medium heat. Using a fork or a whisk, stir
in the flour until it is smooth and lump
free. Now very gradually stir in the milk. I
use a whisk for this because it makes the
work go faster. When the milk is well
combined with the fat and flour, add the
sugar, salt and pepper. Cook and stir the
sauce until it begins to boil. Count to
sixty, stirring it the whole while. Now add
the frozen peas. Cover the pan and allow it
to simmer for about 3 to 5 minutes over
medium heat. The peas should thaw and cook
briefly, but not too much. Over cooking is
ruin for this dish. It needs the peas to
only barely cook, bringing out their
freshest flavor. This recipe is easily
doubled, as written it serves 4 to 6,
depending on how much the family likes the
peas. Some folks add 1/2-cup of shredded
cheese to this dish, but I don't much like
it that way. Still it is an option worth
considering for persnickety eaters. These
may be served on top of baked potatoes for a
nice vegetarian main dish. Simple but good.
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