2 c. or 1 pkg. of frozen peas or 1 lg. can of Le Seuer peas
3/4 c. liquid from peas
2 tbsp. butter
12 to 14 scallions (or spring onions) snipped into 1 inch pieces
2 tsp. flour
1/2 tsp. salt
1 tsp. sugar
1/8 tsp. pepper
1/4 tsp. nutmeg

Cook peas without salt until tender. Drain and reserve liquid. In hot butter in skillet, saute scallions 3 minutes. Stir in flour, salt, sugar and pepper and nutmeg. Add pea liquid. Cook, stirring until thickened, about 2 minutes. Add peas. Makes 4 servings.