Penn dutch sugar peas and new potatoes

6 servings

Ingredients

Quantity Ingredient
1 quart Sugar peas with edible pods
14 eaches Tiny new potatoes
2 cups Water
2 teaspoons Salt
1 teaspoon Sugar
1 cup Milk or cream
2 tablespoons Butter; more if you like

Directions

: String the washed sugar peas. (This is quickly done by cutting off the smallest end of the pod and pulling the string down the straight side. The other side can then be pulled from the blossom end.) Scrub the potatoes well and pare if you like- it is not necessary. : In one saucepan bring the peas and potatoes to a boil in 2 cups of water with salt and sugar added. Cook for 35 minutes.

Add the milk or cream and butter. Keep over heat 1 minute more, then serve.

_The Art of Pennsylvania Dutch Cooking_ Edna Eby Heller Galahad Books, 1968 ISBN 0-88365-355-9 Typos by Jeff Pruett Submitted By DOROTHY FLATMAN On 09-27-95

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