|by Anna Del Conte|
This book provides the modern cook with a modern take on a beloved classic - pasta.
Results 1 - 10 of 210 for sweet peas
Heat can of sweet peas to a boil. Mix with rest of ingredients and stir well. Store in the refrigerator until ready to serve.
Tear lettuce, put ... (into rings). Drain sweet peas and rinse and ... overnight in icebox. Serve with croutons and bacon bits if desired. Serves 6 to 8.
Shell and devein ... in shrimp and sweet pea pods. Cook for ... mixture. Serve immediately. NOTE: Scallops or other seafoods can be used instead of shrimps.
Drain sweet peas, pour into ... remainder of ingredients. Stir gently until ingredients are well mixed. Place salad in refrigerator to chill before serving.
Place sweet peas into casserole dish, top with asparagus. Add soup. Sprinkle with cheese of choice. Bake at 300 degrees until cheese melts.
Fry onions. Add sweet peas and water and cook down. Add mushroom soup and pimientos, continue cooking a little longer.
Mix all ingredients except cheese, crackers and butter and put in casserole dish. Sprinkle with cheese, then crackers. Melt margairne, pour on top of ...
Bring 4 cups of water to boil; add noodles. Set aside from heat; let set for 20 minutes. Rinse and drain. In a large mixing bowl, combine all ...
Mix all together in a medium casserole bowl and then sprinkle Ritz crackers on top. Dot with butter and cook for 25 minutes at 350-400 degrees.
In 2 or ... sugar, vinegar, and cinnamon; heat until bubbly. Add apple; cook 2 minutes, stirring occasionally. Gently stir in peas; heat through. Serves 4.
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