Recipe

1. Cook the potatoes in slow-boiling salted water for 20 minutes. Boil peas for 3 to 5 minutes until tender. Drain the potatoes and the peas. Butter the bottom and sides of a baking dish. Layer the potatoes and peas in the dish-potatoes, peas, potatoes, peas.

2. Make the white sauce: Melt margarine in a small saucepan; add flour, salt and pepper and blend to smooth while heating over low heat. Stir in the milk, stirring until smooth, about 1 minute. Add a chunk of Velveeta cheese, amount to suit your taste, and stir over the low heat until cheese is melted and mixture is smooth. Pour the mixture over the peas and potatoes in the buttered dish.