Title: Peas and New Potatoes in Cream
Categories: Penn American Vegetable
Yield: 6 Servings

2	qt	Tiny new potatoes, brushed but not peeled
1/2	lb	Lean salt pork, chopped
2	tb	Chopped onion
2	c	Shelled peas
1	c	Thick cream
		Butter
		Salt and pepper to taste

Mt. Lebanon Shaker Village

In a saucepan large enough to accommodate potatoes, boil with water to cover. Cook 20 minutes. Drain. In a seperate pan fry salt pork, add onions. Fry until soft. Add peas and cream, cover and cook until peas are done but not mushy. Combine with potatoes, which have been broken open with a fork and buttered. Do not peel. Season lightly to taste. Serves 6-8.

Source: "The Best of Shaker Cooking; Revised and Expanded" by Amy Bess Williams Miller and Persis Wellington Fuller, Macmillan Publishing Co., 1985, ISBN 0-02-584980-8.

Typed by Manny Rothstein, 1/97.

From: Manny Rothstein Date: 04 Mar 97 National Cooking Echo Ä

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