Creamed Peas over Toast

Now this is some true country goodness! It reminds me very much of the kind of dishes my Grandma Blythe used to make. She never cooked fancy or gourmet, but there's just something so wonderfully comforting about good country vegetable kinds of dishes!

Creamed Peas over Toast
1 pound frozen peas
4 cups water
2 cups unbleached flour
3-4 tablespoon oil
1 ½ teaspoons salt
6 cups hot water
2 vegetable boullion cube, or chicken-style seasoning

1. Place bouillon cube or 1 tablespoon of chicken-style seasoning in 6 cups hot water and set aside.

2. In a large pot, boil peas in four cups water until soft.

3. While peas are boiling, heat oil over high heat. Pour flour evenly over hot oil and allow to warm through (Don't brown!). With a wire whisk, quickly (and carefully) stir in hot water and boullion, trying to prevent lumps.

4. Turn heat to medium, combine all and stir until smooth and thickened, about 2-3 minutes. Serve over crunchy whole grain toast!

Healthy, and not fattening - for my gals who always ask for this bit of info! :-)