| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizers | 8 | Servings | |
INGREDIENTS
| 1/8 | c | Onion, chopped |
| 1/8 | c | Green pepper, diced |
| 1 | T | Margarine, melted |
| 1/8 | c | Cream of mushroom soup |
| condensed | ||
| 1/2 | c | Peas, frozen |
| 1/8 | c | Pimiento, diced |
| 8 | Wheat bread |
INSTRUCTIONS
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. Recipe By : Janet Baker Posted to EAT-L Digest 8 November 96 Date: Sat, 9 Nov 1996 19:06:44 -0500 From: Janet Baker <jbaker@CNMNET.COM> NOTES : I do remember the soup not being enough, so I would suggest possibly adding in an additiona Tablespoon or so.
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Nutrition (calculated from recipe ingredients)
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Calories: 54
Calories From Fat: 33
Total Fat: 3.7g
Cholesterol: 0mg
Sodium: 319mg
Potassium: 49.2mg
Carbohydrates: 4.4g
Fiber: <1g
Sugar: <1g
Protein: 1.1g