4 med. potatoes
1 (10 oz.) pkg. frozen peas
1 tsp. sugar
2 T. butter
2 T. flour
1/2 tsp. salt
1/4 tsp. white pepper
1 1/2 c. milk
1 T. dill weed
Cook potatoes in water until tender. In a large saucepan, melt butter; add flour, salt and pepper; gradually, stir in milk. When white sauce thickens, add sugar, dill weed, drained potatoes and peas. Serves 6.
Sandy Hapka