Carrots and Peas

Ingredients

• 2 cups cooked carrots
• 2 cups canned peas
• 4 tablespoons butter
• A tablespoons flour
• 2 cups milk
• Salt
• 1 teaspoon sugar

Method

1. 1

   Make a white sauce of the butter, flour, and seasoning.

2. 2

   Mix the white sauce with the vegetables and put in a buttered baking dish.

3. 3

   Cover with buttered crumbs and bake until brown.

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 61. The excerpt below is the record exactly as published.

CARROTS AND PEAS 2 cups cooked carrots 2 cups canned peas 4 tablespoons butter Buttered crumbs A tablespoons flour 2 cups milk Salt 1 teaspoon sugar

Cook this with the app: pantry check, scaling, and the assistant.