1 can (10 1/2 to 10 3/4 oz.) condensed cream of mushroom soup
1 (8 oz.) pkg. cream cheese, softened
1 to 2 tbsp. lemon juice
1 clove garlic, minced
1/2 tsp. thyme leaves, crushed
1/4 tsp. paprika
Snow pea pods cut open
Chopped fresh parsley

In a medium bowl with mixer at low speed beat soup into cream cheese until well blended. Beat in lemon juice, garlic, thyme leaves and paprika. Cover, refrigerate until serving time at least 4 hours.

Using a spoon or decorating tube, stuff cheese mixture into snow pea pods. Sprinkle with parsley. Makes about 2 1/4 cups filling. 36 appetizers.