6 (1/8 inch) slices bologna
2 tbsp. butter
2 c. seasoned cooked peas
2 c. cooked rice
1 peeled tomatoes

Spread bologna with butter and place in heated broiler. As slices heat they will form a cup. Fill with hot peas and arrange around mound of rice. Cut tomatoes into wedges and lace between cups. Garnish with slices hard boiled eggs and green pepper rings if desired.