Holiday peas

Yield: 6 Servings

Measure Ingredient
1 can Petit pois peas
½ cup Bell pepper; chopped fine
1 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, .

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