! lb small red potatoes
2 1/2 C frozen peas
1/4 C butter, cubed
1 green onion, sliced
1/4 C all-purpose flour
1/2 tsp salt
dash pepper
2 C milk
Scrub and quarter potatoes. place in a large 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.
Meanwhile, in another saucepan, melt butter. Add onion; saute until tender. Stir in flour, salt and pepper until blended; gradually add milk. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Drain potatoes and peas; toss with sauce.
Taste of Home