1 1/2 pounds  small potatoes
1 to 1 1/2 pounds fresh peas (1 to 1 1/2 cups shelled)
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 2/3 cups milk
1 6-ounce roll smoked processed cheese
4 slices bacon, crisp-cooked, drained and crumbled


Scrub potatoes; pare off a narrow strip of peel around the center of each.  Cook in boiling salted water just till done, 15-20 minutes, drain.   Meanwhile, cook fresh peas in a small amount of boiling salted water until tender 8-15 minutes; drain thoroughly.  In a small saucepan, melt butter or margarine.  Stir in flour; add milk all at once.  Cook and stir until mixture thickens and bubbles.  Cut roll of cheese into small pieces; add to sauce.  Cook and stir over low heat until cheese melts.  Add half of the crumbled bacon.  combine hot potatoes and peas in a serving dish; pour on a little cheese sauce; sprinkle with remaining bacon.  Serve immediately; pass remaining sauce. 

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