"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Pea Casserole , by Carolyn Carter, is from The Carter Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 1/2 cups frozen peas Cook and drain. 1/3 cup diced onion 1/3 cup diced celery 1/3 cup diced green pepper Saute in 1 1/2 Tbsp. butter. 1/2 jar red pimiento, chopped 1/2 can water chestnuts, chopped 1 can mushroom soup 1/4 cup milk
Dilute soup with milk and heat. Add to rest of ingredients including peas. Bake at 350º F. for 30 minutes.
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