Easy Creamed Peas

• 3/4 cup thinly sliced onion rings
• 1 1/2 cups water
• 1 teaspoon salt
• 1 1/2 to 2 cups frozen peas
• 2 tablespoons butter
• 1 tablespoon flour
• dash salt
• dash pepper
• dash nutmeg
• 1 tablespoon diced pimiento
• 1/2 cup heavy cream

Combine onion rings, water, and 1 teaspoon salt in saucepan. Bring to a boil and boil for 7 minutes. Add peas and cook for 5 minutes longer, or until peas are just tender. Drain and reserve 3/4 cup of the cooking liquid.

In a saucepan, melt butter over medium-low heat. Add flour and seasonings, stirring until smooth and bubbly. Add the pimiento, cream and reserved liquid from vegetables. Cook, stirring constantly, until thickened. Add the vegetables and heat through.
Serves 4.

New Potatoes and Peas with Cream Sauce

• 1 1/2 to 2 pounds small new potatoes
• 1 to 1 1/2 c. fresh new peas or frozen
• 8 ounces small white onions, fresh peeled or frozen
• 1 1/2 tablespoons butter
• 1 1/2 tablespoons. all purpose flour
• 1 cup milk or half-and-half

Scrub potatoes and cut in half if a little large. Peel the onions, if not using frozen. Put potatoes and onions in a medium saucepan and cover with water. Add 2 teaspoons of salt. Cover and bring to a boil. Reduce heat to medium low and continue cooking for 10 to 12 minutes.

Add the peas to the potatoes and cook for 5 to 10 minutes longer, until potatoes are tender and peas are cooked. Transfer the vegetables to a colander to drain. In the same saucepan, melt the butter over low heat. Add flour and stir until blended. Add milk and continue cooking, stirring, until thickened. Add the drained vegetables to the sauce and gently stir to combine.
Serves 4.