Post by chief_cook2 on Sept 14, 2004 10:39:04 GMT -6
Ingredients:
3 cups fresh peas
8-10 small new potatoes (scrape peeling off, it is very thin on young
potatoes)
1 teaspoon salt (more my be added if needed)
1/4 teaspoon black pepper or as much as you like (the more the better)
2 tablespoons of butter
1 small can of evaporated milk
3 tablespoons of flour
Cover peas and potatoes with water. Add salt and pepper. Cook in
large pot until tender. Remove enough water from potatoes to mix with
flour until fairly thin and pour back into the peas and potatoes.
Stir well. Add the butter and evaporated milk and stir until well
blended (more water or milk may be added if needed). Cook until the
gravy is slightly thick. This is absolutely wonderful spooned over
crumbled up cornbread.
"This is a dish my mama would make in the spring when the peas and young potatoes were ready to gather in her garden, and was something everyone always looked forward to". Sometimes she would fry some bacon and crumble it in this dish and this wold be a meal for us going up.