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3 slices bacon cut in 1/2 -inch pieces
1/2 cup celery thinly sliced
1/4 cup onions chopped
1 10-ounce package petite peas thawed
1 cup half and half
2 teaspoons flour
1/4 teaspoon salt
1/8 teaspoon seasoned pepper
In a 10-inch non-stick skillet over medium-high heat, saute bacon until crisped. Remove bacon and set aside on paper towels. Discard all but 2 tablespoons of the bacon drippings. Reduce heat to medium.
Saute celery and onion in bacon drippings for 3 minutes. Reduce heat to low. Add peas. Cover tightly with a lid and steam for about 6 minutes or until vegetables are very tender and wilted, shaking pan occasionally to prevent sticking.
Meanwhile in a small bowl, whisk half-and-half into flour until smooth. Stir in salt and seasoned pepper. Stir flour mixture into skillet. Stirring, bring to a boil. Cook and stir for 3 minutes or until thickened.
Crumble bacon. Stir most of bacon into creamed peas. Sprinkle remaining bacon over the top.
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