"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
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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