English peas with bacon

Yield: 6 Servings

Measure Ingredient
4 slices Slices bacon
2 tablespoons Butter
1 tablespoon Flour
Chopped onion to taste
1 cup Half and half
2 packs (10-oz) frozen peas; cooked, drained
1 can (4-oz) sliced mushrooms; drained

Cook bacon until crisp. Drain, reserving drippings. Crumble bacon and set aside. Saute onion in bacon drippings and pour off excess fat. Add butter and flour to skillet, blending well; add Half and Half. Cook over slow heat until smooth and thick. Stir constantly. Add peas and mushrooms; sprinkle with bacon.



From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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