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Country Kitchen
September 2, 2009 Previous Recipe
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FRUIT SOUP
CHEESY BACON BOWL
CREAMED EGGS ON TOAST
GARLIC BUBBLE BREAD
GRILLED CATFISH FILLETS
FIG CAKE
BLACK-EYED PEA SALAD OR DIP
ENGLISH PEA CASSEROLE
ENGLISH PEA CASSEROLE

2 tablespoons melted butter
1 (15-ounce) can English peas, drained
1 (15-ounce) can cream-style corn
1 (10-ounce) can cream of chicken soup
Crumbs from 6 to 8 crackers
Pimento

Stir together peas, corn and soup and pour into a buttered 2-quart casserole dish. Top with cracker crumbs. Arrange pimento over crumbs to make a flower design on top of casserole.
Bake at 350 degrees for 20 to 25 minutes or until bubbly around the edges.





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