Total Calories: 76
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.
This Creamed Peas And Carrots In Tambales recipe is from the Menu Planner Cookbook. Download this Cookbook today.
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