Clouds at Sunset Recipe
- 4 large potatoes, peeled and quartered
- 6 large carrots, cut into 1-1/2 inch pieces
- 2 cloves garlic, peeled
- 1/2 cup milk
- 1/4 cup butter or margarine
- salt and pepper to taste
- PEAS SOUP FOG:
- 1 pound ground beef
- 1/2 cup finely chopped onion
- 2 tablespoons cornstarch
- 1 1/2 cups milk
- 1 (10 ounce) package frozen peas, thawed
- 1/2 teaspoon beef bouillon granules
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Place potatoes, carrots and garlic in a saucepan; cover with water. bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until vegetables are tender. Drain; reserving 1/2 cup cooking liquid.
- In a mixing bowl, mash potatoes, carrots and garlic. Beat in milk, butter, salt and pepper until light and fluffy. Set aside and keep warm.
- Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add reserved cooking liquid. Combine cornstarch and milk until smooth; stir into meat mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in peas, bouillon, salt and pepper. Cook for 2-3 minutes or until heated through. Serve over mashed potatoes.
