When Olivia was a child, I used to make this recipe occasionally and I haven't made it for quite a while. The recipe is a basic one for creamed potatoes and peas. You can find it at allrecipes.com. I have always made mine with chunks of ring bologna added. This may seem like an odd way to use bologna, but it is really good. Try it some cool, autumn night. I think you will find it soothing, filling, and just plain good.
-Nanette
1 lb new potatoes or red potatoes cut into chunks
1 cup of frozen peas
1 pound of beef ring bologna cut into one inch chunks
1 T of flour
1 T of butter
1 cup
salt and pepper to taste
Boil potatoes in water for 15-20 minutes. Drop in peas and continue to cook for 1-2 minutes. Drain
Set vegetables aside in a bowl. Use the same saucepan to melt the butter and whisk the flour into it . Stir in the milk and cook until thickened. Stir the bologna chunks in to warm them. Stir in the cooked peas and potatoes. Salt and pepper. Eat and enjoy!
-Nanette
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