Lunch: Idaho Creamed Pearl Onions and Peas

Infused with caraway for extra appeal.

Ingredients

2 container pearl onions
3 tbsp. margarine or butter
3 tbsp. all-purpose flour
1/2 tsp. caraway seeds
1/2 tsp. salt
1/4 tsp. ground black pepper
2 1/4 c. milk
2 package rozen peas

Instructions

In 10-inch skillet, heat 1 inch water to boiling over high heat. Add onions; heat to boiling. Reduce heat to low; cover and simmer 10 to 15 minutes until tender. Drain onions.
When cool enough to handle, peel onions, leaving a little of the root ends to help onions hold their shape during cooking.
Meanwhile, in 2-quart saucepan, melt margarine or butter over medium heat. Stir in flour, caraway seeds, salt, and pepper until blended and cook 2 minutes, stirring constantly. Gradually stir in milk and cook, stirring constantly, until sauce thickens and boils.
Return onions to skillet. Add peas and sauce and cook, stirring, until heated through.

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