2 lbs. carrots, diced and cooked
1/4 c. chopped onion
4 tbsp. butter
1/4 c. chopped parsley
1 1/2 tsp. salt
1/4 tsp. pepper
2 (10 oz.) pkgs. frozen peas, cooked and seasoned

Mash cooked carrots. Saute onion in butter until softened. Stir into carrots with parsley, salt and pepper. Grease 8 four ounce ring molds and fill with carrot mixture. (May use large ring mold.) Bake 30 minutes in slow oven.

Meanwhile, cook peas, drain and season. Unmold a carrot ring onto each heated serving plate and spoon peas into center. (NOTE: You can make rings ahead, and chill until 30 minutes before serving time. Then bake and proceed as directed.)