1 (12 oz.) can evaporated skim milk
2 tsp. instant chicken bouillon granules
1/8 tsp. pepper (more if needed to be peppery)
2 tbsp. all-purpose flour

In saucepan, stir together 1 1/3 cups milk, bouillon, and pepper. Heat over medium heat until warm and well dissolved. Stir flour and remaining milk together until well blended. Stir flour mixture into saucepan. Cook, stirring constantly, over medium heat until thickened and bubbly. Makes 6 (1/4 cup) servings.

2 mg. cholesterol, 0 g. fat, 57 cal., 5 g. protein, 9 g carbohydrates, 365 mg. sodium, 191 mg. potassium.