Food
Beans, Peas, and Potatoes
By Yankee Magazine|Apr 21 2002|
Ingredients
3 cups fresh or frozen green beans, cut into 2-inch lengths
2 cups fresh or frozen peas
5 or 6 small new potatoes, scrubbed and quartered
evaporated milk
2 tablespoons butter
salt and pepper to taste
Instructions
Place green beans in a covered pot with a scant 2 inches of water, and cook over medium heat until beans are tender-crisp, about 10 minutes. Add peas; cook slowly for 5 minutes. Add potatoes and cook about 8 minutes more, or until potatoes are just done. By this time almost all water should be cooked away; add extra only if necessary to prevent burning. When vegetables are cooked, add regular or evaporated milk just to cover, butter, and salt and pepper to taste. Heat thoroughly but don’t boil.
It was simple to make and had a very good taste
This recipe for Almanac Date Squares was one I used years ago and lost and could not remember the exact measurements. To add a little more zing add a tablespoon of fresh lemon juice into the filling, it makes a world of difference.
I loved this recipe, but I did add one onion, chopped fine.
I like very much. I added an onion to it and it was good.
Cool.
This sounds like something my grandmother would have made. Delicious.