Monday, February 06, 2006

French Epicurean Peas

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4 slices bacon, diced
1 T diced onion
1 T flour
1 (17-oz) can peas, drained
1 c milk
1 4-oz can mushrooms, drained
salt and pepper

Partially fry bacon. Add onion and cook until golden. Drain some of the grease, leaving about 1 tablespoon. Add flour and blend. Add peas and milk. Cook until thick. Add mushrooms. Cook and stir until thick and bubbly. Makes 6 Servings

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