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Creamed Potatoes
and Vegetables |
Creamed Potatoes and Vegetables
1 (10 oz.) pkg. frozen green peas
1 pkg. Betty Crocker creamed potatoes
2 c. water
1-1/2 c. milk
1 jar (2 oz.) pimiento, drained and
chopped
1 can (2 oz.) mushroom stems and pieces, drained
1 tsp. season salt
1/8 tsp. lemon pepper
Rinse frozen peas under running cold water to separate; drain. Heat
all ingredients to boiling in 10 inch skillet, stirring frequently.
Reduce heat; cover and simmer, stirring occasionally, until potatoes
are tender, 20 to 25 minutes. 6 servings. High Altitude Directions
(3500 to 6500 feet):
No adjustments are necessary.
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