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Title: Deviled Peas in Toast Cup
Categories: Appetizer
Yield: 8 Servings
| 1/8 | c | Onion; chopped |
| 1/8 | c | Green pepper; diced |
| 1 | tb | Margarine; melted |
| 1/8 | c | Cream of mushroom soup; condensed |
| 1/2 | c | Peas; frozen |
| 1/8 | c | Pimiento; diced |
| 8 | sl | Wheat bread |
Sautee oniona nd green pepper in margarine until tender. Remove from heat.
Stir in soup, peas, and pimentos. Bake at 350 for 25 minutes.
Remove crusts from bread; press each slice into a 6 ounce custard cup. Bake at 350 for 20 minutes, until golden browned. Remove from oven.
Remove toast cups from cups; fill with pea mixture.
NOTES : I do remember the soup not being enough, so I would suggest possibly adding in an additiona Tablespoon or so. Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997
Recipe by: Janet Baker
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