Ingredients:
1 pound small red potatoes
2 1/2 cups peas (fresh or frozen)
1/4 cup butter
1 green onion, sliced
1/4 cup flour
1/2 teaspoon salt
Dash pepper
2 cups milk
Directions:
Scrub and quarter potatoes; place in a medium saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add peas; cook 5 minutes longer or until vegetables are tender.
In a large saucepan, melt the butter. Add onion; sauté until tender. Stir in the flour, salt, and pepper until blended; gradually add the milk. Bring to a boil. Cook and stir often for 1-2 minutes or until thickened. Drain potatoes and peas; toss with sauce.
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