Monday, July 6, 2009

Creamed Pearl Onions and Peas

1 1/2 C pearl onions

1 bag of frozen peas

1 C milk

1 T cornstarch

2 T butter

salt and pepper to taste

1 small can of mushrooms

Peel onions, place in a saucepan and fill with water to just above the onions. Boil until tender, about 10 minutes. The last 5 minutes add the peas and mushrooms. Drain. In the empty saucepan add milk. cornstarch, salt and pepper. Bring to a boil, stirring constantly. When thickened, add drained vegetables. Serve immediately.

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