Creamed Potatoes and Peas

This is a recipe passed down from great grandma Velma Tippetts Stringham (1904-1986). She is affectionately called the Purple Grandma  She was raised and lived most of her life in Lovell, Wyoming.  Adapted by Emily and Cindra

This is wonderful served with Brown Sugar Whole Wheat Muffins

Serves 4 - 1 cup servings

1 pound small potatoes, red
2 1/2 cups peas, frozen
2 cups milk
2 cups chicken broth (99% fat-free)
1/4 cup flour
1/2 teaspoon salt
dash pepper

Scrub the potatoes.  Cut them into bite sized pieces.  Place potatoes into a large saucepan and cover with water.  Bring to a boil.  Then reduce the heat and simmer for about 10 minutes.  Add peas and cook for 5 minutes more.  Check and make sure the potatoes are tender.  Remove from heat.  Drain the water and set aside.

Dissolve the flour into cold milk (I use a blender)  Stir until the flour and milk are completely smooth.   Pour the milk, flour and broth into a medium pan.  On medium heat bring to a boil while constantly stirring and scrapping the bottom of the pan so the white sauce does not scorch.  Cook until thickened 

Add the potatoes and peas.  Season with additional salt and pepper.

Emily's Healthier Version:
Substitute milk for Hood Calorie Coundown Fat-Free Milk  (if you use the Hood Non-Fat it costs 5 points per cup or if you use the 2% version it costs 6 points on PointsPlus)

Per Serving (excluding unknown items): 217 Calories; 3g Fat (13.3% calories from fat); 11g Protein; 39g Carbohydrate; 6g Dietary Fiber; 8mg Cholesterol; 529mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fat.