3 slices bacon
1 med. onion, sliced
3 tbsp. flour
1/2 tsp. salt
1 c. chopped celery
1 bay leaf
2 tbsp. chopped parsley
2 c. tomatoes
1 c. canned peas

Pan fry bacon until done, then remove and saute onion in the fat until soft and yellow. Add flour and salt and blend until smooth. Add celery, bay leaf, parsley, and tomatoes, stirring constantly until sauce boils and thickens. Reduce heat and simmer gently about 15 minutes. Remove bay leaf.

Now add peas and continue cooking until they are just heated through. Then stir in crumbled crisp bacon. Serve hot with puffy omelet or scrambled eggs. 5 servings.