bout 1 tablespoon of the pea mixture over each slice of
Combine first 5 ingredients and half of onion rings, mixing well.
Spoon half of pea mixture into a lightly greased 2-quart baking dish.
Top with half of cheese.
Spoon remaining pea mixture over cheese and top with remaining cheese.
Sprinkle remaining onion rings over top.
Bake, uncovered, at 350\u00b0 for 15 to 20 minutes.
Saute celery, onion and pepper in 1/2 stick butter.
Mix this with rest of ingredients.
Top with bread crumbs browned in butter.
Bake 25 to 30 minutes at 375\u00b0.
Mix together and put in casserole dish.
Combine first 4 ingredients and half the onion rings.
Spoon half the pea mixture into casserole.
Top with half the cheese. Spoon remaining pea mixture on top. Add remaining cheese and onions on top. Bake at 350\u00b0 for 20 minutes. Serves 6.
Mix
peas, chestnuts, onion, pimento and cream of mushroom soup in a casserole dish.
Place grated cheese over pea mixture. Mix remaining ingredients and put on top of cheese. Bake in 400 degree oven for 20 minutes.
Saute onion in butter until tender.
Combine onion, butter, soup, mushrooms, almonds, water chestnuts, Worcestershire sauce, salt and pepper.
Gently fold in peas.
Place half this mixture in buttered casserole dish.
Top with 1 sliced egg.
Add remaining pea mixture.
Top with remaining sliced egg.
Bake at 350\u00b0 for 15 minutes or until bubbly.
ow flame.
Add the pea puree, cauliflower and two tablespoons
Remove peas from pods. Bring a pot of very salty water to boil. Add peas and boil for about 1 minute, just until color changes to a consistent bright green. Remove and cool in ice water or under running cold water. (The cold water stops the cooking and keeps the peas bright green.).
Wash and dry mint and arugula. In a bowl, combine peas with mint and arugula. Add juice of 1 lemon, olive oil, and a pinch of salt and pepper. Shave half of the pecorino onto a cutting board and reserve. Shave remaining pecorino, chop, and add to salad; toss. ...
Place a layer of English peas in the bottom of the dish.
Slice the eggs and put a layer of eggs, then put on the pimentos and cheese and pour the mushroom soup over the ingredients.
Top with cracker crumbs and cheese.
Bake for 30 minutes or until top is brown.
Drain English peas and Shoe Peg corn.
Put both in a covered bowl overnight.
Add onion, radishes, celery and pecans.
Stir the mixture gently until combined.
Add mayonnaise.
Stir until well coated.
Chill.
Mix mayonnaise, sugar and vinegar. Add onion, celery and pickle relish. Mix well. Fold in English peas. Chill before serving.
Cook onions, celery and bell pepper in oleo until soft.
Add English peas, chestnuts, pimento and mushroom soup.
Pour into a buttered casserole and cover with bread crumbs.
Bake at 350\u00b0 for 30 minutes until brown and bubbly.
Break up lettuce into bite size pieces.
Place in bottom of pan. Spread english peas over lettuce.
Layer pepper, onion and celery over peas.
Spread mayonnaise over celery.
Sprinkle with parmesan cheese and bacon bits.
Best if refrigerated over night.
Pour English peas into casserole dish.
Then spoon mushroom soup over the peas.
Sprinkle crackers over soup and top with cheese.
Cover and cook 15 minutes in 350\u00b0 oven.
Uncover to brown cheese.
Heat English peas until hot; drain liquid.
Add chopped onions and mayonnaise.
Mix thoroughly.
Add salt and pepper to taste.
Drain English peas.
Add chopped eggs.
Mix pimento and mayonnaise.
Chill and serve in a bed of lettuce or shredded purple cabbage.
Soften margarine and cheese at room temperature.
Cream together until blended.
Add English peas and mushrooms.
Pour into casserole dish and sprinkle with crushed crackers over top. Pour milk over crackers. Bake at 350\u00b0 for 30 minutes or until done.
Open English peas and drain all water off. Pour into bowl. Add Hellmann's mayonnaise, diced pickles, chopped onions and diced boiled eggs. Stir all together.
This is very quick and easy and very tasty.
Butter casserole dish, layer 1/2 can english peas, 1 can asparagus.
Sprinkle with half of crackers.
Dot with thin slices of butter (about 1/2 stick).
Sprinkle with half of cheese.
Top with half of mushroom soup.
Repeat layer.
Cube bread and soak in butter.
Spread over top of dish.
Bake at 350\u00b0 for 45 minutes.