Deviled peas in toast cup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅛ | cup | Onion; chopped |
| ⅛ | cup | Green pepper; diced |
| 1 | tablespoon | Margarine; melted |
| ⅛ | cup | Cream of mushroom soup, condensed |
| ½ | cup | Peas, frozen |
| ⅛ | cup | Pimiento; diced |
| 8 | slices | Wheat bread |
Directions
Sautee oniona nd green pepper in margarine until tender. Remove from heat.
Stir in soup, peas, and pimentos. Bake at 350 for 25 minutes.
Remove crusts from bread; press each slice into a 6 ounce custard cup. Bake at 350 for 20 minutes, until golden browned. Remove from oven.
Remove toast cups from cups; fill with pea mixture.
Recipe By : Janet Baker
Posted to EAT-L Digest 8 November 96 Date: Sat, 9 Nov 1996 19:06:44 -0500 From: Janet Baker <jbaker@...> NOTES : I do remember the soup not being enough, so I would suggest possibly adding in an additiona Tablespoon or so.
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