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.
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.
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.
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.
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.
Cook macaroni and drain.
Brown meat, onion and green pepper. Add tomato sauce and tomato soup.
Add all other ingredients, except English peas.
Simmer.
Just before taking up, add peas. Mix all with pasta.
Put in a baking dish.
Top with cheese.
Bake 30 minutes at 350\u00b0.
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.
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.
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.
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.
greased.
Cook peas and drain.
Layer peas, mushrooms and pimiento
Cook onion in butter slowly for 5 minutes.
Add remaining ingredients.
Heat and serve.
Yield:
4 servings.
Cook potatoes in salted water.
Drain.
To make sauce, gradually add milk to butter and flour.
Remove from heat and pour in casserole dish.
Add potatoes, cheese and drained English peas. Top it off with bread crumbs.
Bake for 30 minutes or until 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.
Spread peas evenly in a casserole dish.
Spread other ingredients evenly in order as listed.
Bake at 350\u00b0 for 15 minutes.
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.
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.
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.