Cream Peas on Toast

Benjamin Johnston, artist, cream peas chef, and friend of the Clipper

· Butter

· Flour

· Salt

· 1 can sweet peas

· 1 small can evaporated milk

· Bread

1. Melt 4 Tbsps. of butter in a saucepan.

2. Remove from heat.

3. Add 3 heaping tbsps. flour & a dash of salt.

4. Whip until smooth.

5. Pour juice of one can of peas into a one cup measuring cup.

6. Fill the measuring cup the rest of the way (to the top*) with evaporated milk.

7. Add juice/milk to flour mixture, a little at a time, and stir over a low flame until it thickens up.

8. Add the peas from the can and heap on buttered toast.

Chow down!