Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 can | Petit pois peas |
| ½ cup | Bell pepper; chopped fine |
| 1 \N | Jar (small) pimento; chop fine |
| 1 can | Cream of mushroom soup |
Cook finely chopped bell pepper in small amount of water until limp. Drain peas and add the pepper (drained), pimento and soup. Heat thoroughly.
Serves
6.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .