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Creamed garden potatoes and peas

Item required
1 Jb, small red potatoes
1′/s cups fresh shelled peas
2 tablespoons water
2 tablespoons butter or margarine
1 tablespoon chopped onion
2 tablespoons all-purpose flour 11/4 teaspoon salt
1 teaspoon dill weed
1/8 teaspoon pepper
11/2 cups milk

Setting: HIGH
1. Prick potatoes before cooking. Place in oven.
2. MICROWAVE for 10 to 11 MINUTES or until potatoes are fork-tender. Set aside. Combine peas and water in 2-quart glass casserole; cover.
3. MICROWAVE for 6 MINUTES or until peas are tender-crisp. Set aside. Combine butter and onion in 4-cup glass measure.
4. MICROWAVE for about 1 MINUTE or until melted. Blend in flour, salt, dill and pepper. Stir in milk.
5. MICROWAVE for 4 to 5 MINUTES or until mixture thickens. Peel potatoes and add to peas in cas¬serole. Pour hot cream sauce over vegetables; stir gently to thoroughly coat vegetables. Return to oven and MICROWAVE for 2 to 3 MINUTES or until piping hot. Let stand 3 minutes before serving.
4 to 5 Servings

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