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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