Recipes

Parsley Red Potatoes & Creamed Fresh Peas, Joyce Holste, Midlothian

Potatoes

2 lbs red potatoes

1-1½ t salt

⅓ c butter, cubed

2 T minced fresh parsley

Cut eyes out of potatoes, no need to peel, and cut in quarters. Place in large saucepan; cover with water add salt and bring to a boil. Reduce heat, cover and cook until tender approximately 15 minutes. Drain. Add butter and parsley; toss until butter is melted.

Creamed Fresh Peas

1 c peas, farm or garden-fresh

2 T flour

1 T butter

Milk

Salt

Pepper

Sugar, pinch to taste

Water

Cook peas in enough water to cook, until slightly tender. Do not drain, add butter and stir. In small bowl, whisk together 2 T of flour and enough milk to remove all the lumps , making a creamy gravy consistency. Add salt and pepper to taste, and a little sugar if desired. Add mixture into peas and cook over medium high heat until thick and bubbly, stirring tenderly, about 5 minutes or less.