MMMMM----- Recipe via Meal-Master (tm) v8.05
  Categories: Potatoes
       Yield: 4 Servings
       1 lb Small new potatoes;
            - scrubbed (1 1/2 to 2
            - potatoes)
       2 c  Sugar snap peas
       4 tb Butter
       2 ts Fresh basil; chopped
            -OR- 3/4 tsp dried basil
   1 1/2 ts Fresh thyme; chopped
            -OR- 1/2 tsp dried thyme
       1 ts Fresh tarragon; chopped
            -OR- 1/4 tsp dried tarragon
     1/4 ts Salt
     1/8 ts Freshly ground pepper
   Cut the potatoes into halves or quarters.  Place in a medium saucepan
   with enough water to cover.  Bring to a boil; reduce heat and simmer,
   covered, until barely tender, about 10 minutes. Add the peas;
   continue simmering uncovered about 3 to 5 minutes, until as tender as
   desired. Transfer the vegetables to a colander; drain well.
   Discard the water from the saucepan; add the butter. Cook over medium
   heat until the butter is melted; stir in the herbs. Return the
   vegetables to the pan, add salt and pepper. Toss lightly; heat
   through. 4 Servings.
   Source: American Dairy Association. Christie Aspegren, September 93
   Round Robin.