1 c. radishes, sliced
1 c. fresh or frozen shelled peas
2 tbsp. water
1/2 c. milk
1 tbsp. all-purpose flour
1/4 tsp. dried dill weed
1/8 tsp. salt
1/8 tsp. lemon pepper

In a 20 ounce microwave-safe casserole, combine the sliced radishes and peas; add the water. Microwave cook, covered, on high for 5 to 7 minutes or until vegetables are tender, stirring once. Drain. Cover and keep warm. In 2 cup glass measure, combine milk, flour, dill weed, salt, and lemon pepper. Cook, uncovered, on high 1 1/2 to 2 1/2 minutes or until bubbly, stirring every 30 seconds. Stir into hot vegetables. Top with fresh dill. Makes 3 side dish servings.