Cooking again....

Friends, today is the first Tuesday of the month!  Do you know what that means?  It is time for me to prepare lunch for the adult day care participants and staff of our church!  I have volunteered to provide this service on the first Tuesday of each month!

Today's menu included:  Baked Salmon Croquettes, Company Peas, Pasta Primavera, English Muffin Bread, and Easter cookies.  I forgot to take my camera with me when I left the house this morning, so I don't have a picture showing the plate at church, which had a slice of bread included.  Instead, I am able to show you THIS picture which I was able to plate at home since there were some leftovers.:-)

Lunch leftovers for dinner!

So, the recipe I will share with you tonight is one for Company Peas.  This is a recipe that I have had for around 35 years, one that was brought to a Tasting Party of a twins club event by a fellow mother of twins.

This is what you will need.

COMPANY PEAS

4 cups drained peas (I used frozen, lightly cooked).
1 can cream of mushroom soup
1 jar chopped pimentos, small or large, depending on  your preference, drained
1 cup chopped celery
1 cup chopped green pepper
1 cup chopped onion
1 can sliced water chestnuts, drained
2 Tablespoons butter
Pepperidge Farm Herb Stuffing mix

- Saute celery, green pepper, and onion in butter for 10 minutes.  Mix with peas, soup, pimento, and water chestnuts.  Pour into a baking dish that has been sprayed with no-stick spray.  Spread stuffing mix on top, amount depending on your preference
- Bake at 350 degrees for 25 minutes, until bubbly and lightly browned on top.  Eight servings.

At some point I will share some pictures showing spring around here!  I actually do have a bunny or two in the house!  In the next post, however, I will continue with today's lunch recipes.

Thank you so much for following along with my little blog.  I truly appreciate you and love reading your comments.