Ingredients
-
1
-
1
-
1
-
1/2
-
3
-
1
-
1/2
-
1/8
-
-
-
-
-
-
-
Directions
Aunt Marie’s Peas, My aunt gave this recipe to my mother years ago. I always look forward to it at holiday time., Beautiful and easy side dish! The red pimento’s are a must for color. I reduced the butter to 1 tablespoon and the onions cooked up nicely. Also, used a 16 ounce bag of frozen peas since I was having six hungry people for St. Patty’s day. I will be making this for company again!, Tried your recipe and really enjoyed it…so much that I’m going to double it and use it as one of the side dishes at my Christmas dinner. I added a small amount of minced garlic to it when cooking the onions and celery…loved this way of making peas look and taste so much better.
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Steps
|
1
Done
|
Drain Mushrooms, Reserve Liquid. |
|
2
Done
|
Cook Peas in Amount of Mushroom Liquid Called For on Pea Package. |
|
3
Done
|
Cook Onions& Celery in Butter Until Soft. |
|
4
Done
|
Add Pimentos& Mushrooms, Heat Thoroughly. |
|
5
Done
|
Add Peas, Salt& Pepper. |
|
6
Done
|
Refrigerate Until Next Day. |
|
7
Done
|
Heat to Serve. |
