SPUD AND SUGAR SNAP DINNER

The ultimate in one-dish meal eating for lunch or dinner and even breakfast is a nutritious Idado potato baked to perfection and topped with a creamed sauce brimming with snap peas. The Sugar Snaps transform the mundane into sublime dining.

2 Tablespoons margarine or butter
2 Tablespoons flour
1 cup milk
Salt and white pepper to season to taste
2 hard-cooked eggs, wedged
1 can (6½ oz.) tuna fish, drained and flaked
¼ pound Sugar Snaps, fresh blanched or unthawed frozen, strung
4 Idaho potatoes, baked

In the top of a double boiler over hot water or in heavy skillet, melt margarine or butter. Using whisk, stir in the flour. Slowly whisk in the milk and season to taste with salt and pepper. Cook, stirring, until thickened. Then stir in wedges of hard-cooked eggs, the flaked tuna fish and the Sugar Snaps. Cook a few minutes or until the Sugar Snaps are just heated throughout. Spoon over hot baked potatoes and eat immediately. Makes enough for 4 potatoes.