Drain English peas and reserve liquid.
Mix soup with 1/8 to 1/4 cup of liquid from English peas.
Add English peas and drained asparagus.
Cook at 350\u00b0 for 30 to 40 minutes.
Top with slices of Kraft American cheese.
Let cheese melt.
Cook frozen English peas according to directions; drain.
Cook peeled white potatoes until tender; drain.
Mix English peas and new potatoes.
Cover with half and half cream.
Melt oleo and cheese together, then add mushroom soup and mix. Drain English peas and asparagus.
Add to mixture and heat until heated through.
Do not boil.
Reheat leftovers in oven.
Drain green beans and English peas well.
Add celery and onion.
Marinate for 24 hours in sugar, vinegar, vegetable oil, water and salt and pepper.
Keep refrigerated.
Keeps for days. Drain before serving.
Mix soup, onion, Worcestershire, salt and pepper to taste. Place layer of English peas, layer of asparagus in baking dish.
If preferred, cut water chestnuts and sprinkle over this.
Add layer of soup mix.
Top with grated cheese and bread crumbs buttered. Bake in moderate oven about 20 minutes or until bubbly and brown.
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.
Combine the first 4 ingredients in a small bowl, stirring until blended. Set aside.
Arrange the fresh peas in a vegetable steamer over boiling water. Cover and steam for 10 to 15 minutes or until the peas are tender. (If using frozen peas, follow package directions!). Remove the peas from the steamer and spread the butter over the peas. Let it melt evenly and stir. Serve immediately.
Open the peas and drain liquid in 2-quart pot.
Set peas aside.
Peel the potatoes and slice thin and put in pot with liquid.
May add carrots, if desired. Slice the onion thin and add to liquid. Add enough water to cook vegetables, but not a lot of water.
When vegetables are done, add the soup, peas and ham. Let cook until flavors are mixed.
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.
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.
Chill English peas and drain.
Lightly toss peas, eggs and onions with mayonnaise.
Add salt and pepper.
Add cheese and celery.
Chill well and serve on a lettuce cup and garnish with pimento.
Drain English peas.
Mix peas and soup; heat over low heat. Pour in casserole dish.
Cover with onion rings.
Bake in preheated 300\u00b0 oven until onion rings are golden brown.
Drain asparagus saving 1/4 cup juice.
Drain peas.
In 2-quart casserole dish combine mushroom soup and asparagus juice.
Add 1 1/2 cups cheese.
Mix well.
Add peas and asparagus.
Top with remaining cheese and onion rings.
Bake, covered, at 350\u00b0
for 25 minutes.
Fry pork chops in large skillet with a little oleo and oil. Pour undrained can of English peas over chops and add soy sauce (to taste).
Heat until contents of skillet are hot (do not bring to a boil).
Spoon peas and liquid over the creamed potatoes.
Start with a layer of peas, then cheese and pimentos, ending with a layer of cheese on top.
Mix 1/4 cup water with flour and pour over the mixture.
Bake in moderate oven about 30 minutes.
Saute onion and rice in butter until tender; add garlic powder and broth.
Simmer until done, then add English peas.
Cook broccoli until just tender.
Drain well.
Mix soup, mayonnaise, cheese, salt, pepper, eggs and chopped onion while broccoli is draining.
In a 2 1/2-quart casserole, place half the broccoli; over this layer place all of the peas and water chestnuts.
Pour half of soup mixture over the peas and then add the remaining broccoli.
Finish with soup mixture.
Top with cracker crumbs and drizzle butter over the crumbs.
Bake 30 minutes in 350\u00b0 oven.