|The Wine Journal|
|by Larry Springer|
Novice wine connoisseurs will find THE WINE JOURNAL especially handy to take along on shopping and dining expeditions.
1 - 10 of 35 for june peas
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In large microwaveable bowl (4-6 quarts) combine all ingredients, except hot dogs. Cover and cook on high power 8-9 minutes. Stir. Set power to ...
Cook peas as directed on package. Add 1 can cream of mushroom soup. Serve.
In a 2-quart ... of ham, noodles, peas, mushrooms, cheese ... with buttered bread crumbs. Bake at 400°F for 35-40 minutes or until bread crumbs are brown.
Boil chicken until ... and vegetables. Drain peas and pour peas ... shell. Bake at 425 degrees for 20-25 minutes or until crust is brown and sauce bubbly.
Prepare macaroni and ... mushroom soup, tuna, June peas and bell pepper. ... 15 minutes at 400°F. Add grated cheese and cook until cheese is melted.
Layer in crock pot in order of listing. Salt and pepper each layer to taste. Cook in crock pot on low for 8 hours.
Preheat oven to 325 degrees. Drain and flake tuna, then mix well with remaining ingredients. Pour into casserole dish and bake about 25 minutes. Bake ...
Put cooked chicken ... broth. Layer potatoes, peas, cream of ... Pour over ingredients. Bake, uncovered at 350 degrees for about 45 minutes until brown.
Finely chop celery ... Stir into drained peas and add black ... marinated overnight. NOTE: The tartar sauce makes the salad. It is better than mayonnaise.
Shell 12 walnuts and chop fine in blender or processor. Chop 2 large onions and saute in butter. In processor or blender, blend rest of ingredients ...
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