Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gibson Estate in Quinlan, Texas in 1981.

Ingredients Edit

Directions Edit

  1. In a large saucepan melt butter then add onions, potatoes and water then cover and cook over low heat for 20 minutes then stir in flour and slowly add milk and cook until thickened.
  2. Stir in peas, ham, marjoram, salt and pepper and cook until peas are tender.
  3. Garnish with blue cheese.

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