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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Creamed Peas and Shredded Carrots

Date Added: December 20, 2009

Ingredients:

1 Package Pearl Onion
2 Tablespoons Flour (00 type)
1/8 Teaspoon Ground Pepper
1/3 Cup Dry White Wine or chicken broth
2 Tablespoons Butter or margarine
1/2 Teaspoon Salt approximately
1 1/4 Cups Light Cream
1 1/2 Cups Carrots
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Directions:

1. Cook peas and onions as directed on package; drain.

2. Melt butter in 10-inch skillet over low heat.

3. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth and bubbly.

4. Remove from heat. Stir in cream and wine. Heat to boiling, stirring constantly.

5. Boil and stir 1 minute. Stir in peas and onions and carrots.

6. Cook, stirring occasionally, 5 minutes.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, Sulfites, Onion allergies.
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