Talk:Custom Barney Song Versions (SuperMalechi's version)/@comment-173.214.221.158-20130524202525

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Originally published as Clouds at Sunset in Taste of Home April/May 2000, p37

4 large potatoes, peeled and quartered 6 large carrots, cut into 1-1/2-inch pieces 2 to 3 garlic cloves, peeled 1/2 cup milk 1/4 cup butter, softened 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 package (10 ounces) 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 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. Yield: 6 servings.