Creamed Peas

2 tablespoons all-purpose flour

2 tablespoons butter, melted

1 (15-ounce) can early June peas, not drained

½ cup milk

Salt and pepper

In a medium-size saucepan combine the flour and butter. Pour half the liquid from the peas into the saucepan and add the milk. Over medium heat bring the mixture to a slow boil, being careful not to scorch the milk. Simmer until the liquid is the consistency of gravy. Add the peas and salt and pepper to taste. Simmer for 5 to 8 minutes.

YIELD: 4 TO 6 SERVINGS