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Creamed Peas And Carrots In Tambales |
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Serves: 12 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Creamed Peas And Carrots In Tambales recipe on the web!!_ 10-ounce packages peas and carrots (mixed) _ tablespoons butter + 1 teaspoon or margarine _ tablespoons flour + 1 teaspoon _ cups milk Salt and pepper to taste __ timbale cases* Cook peas and carrots according to package directions. Drain. In a saucepan, melt butter or margarine; add flour and cook the roux a few seconds, stirring constantly. Do not let it brown. Add milk; cook and stir until mixture thickens and bubbles. Add peas and carrots and season to taste with salt and pepper. At serving time, fill timbales with creamed peas and carrots. * Timbales are paper thin patty shells made with batter from the Rosette recipe. They are formed with timbale irons (usually sold with rosette irons) and deep fried in the same manner. Timbales may be made days ahead and stored in an airtight container. Braised Onions And Mushrooms Buttered Asparagus Buttered Noodles Buttered Parsley Carrots Buttered Parsley Potatoes Celery Au Gratin Corn Pudding Creamed Onions Crook-Neck Squash Pudding Cucumbers And Onions In Sour Cream French-Style Green Beans Fried Rice Grits Casserole Harvard Beets Jansson's Temptation Macaroni-Cheese Loaf Marjoram Boiled Potatoes Mexican Rice Oven Baked Rice Pickled Beets Pickled Vegetables Spaetzle (Little Dumplings) Spinach Ring Medley Swedish Brown Beans Sweet And Sour Red Cabbage Zucchini With Fresh Herbs Oven Steamed Carrots Creamed Peas And Carrots In Tambales |
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