Betty's Blakemore Peas

1. Place the frozen peas into a medium-sized pot containing about 3/4-inchof rapidly boiling water. Return the water and peas to boiling and boil for5 minutes. Drain the peas through a colander in the sink, discarding thewater and placing the drained peas back into the pot. In the meantime, makeyour Blakemore sauce. In a medium-sized skillet, melt 1/2 stick butter ormargarine. Add 1 medium chopped onion, and saute the onion until clear. Add1 cup cubed Velveeta cheese, a 2 oz. jar sliced pimientos, and a 10 3/4 oz.can of condensed mushroom soup. Blend all together and cook over low heat,stirring occasionally, until smooth and bubbly. Pour the Blakemore sauceover the cooked peas in the pot, until you have the consistency you like.You may have some sauce left over that you can use for another purpose. Pourthe finished Blakemore peas into a nice serving dish, and serve while hot.This is a vegetable recipe that will become one of your standards, as it hasin my family! Nutrition (calculated from recipe ingredients)---------------------------------------------- Calories: 577 Calories From Fat: 351 Total Fat: 39.8g Cholesterol: 1.1mg Sodium: 3638.3mg Potassium: 455.9mg Carbohydrates: 45.7g Fiber: 2.3g Sugar: 11.4g Protein: 11.6g Comments: Betty tells how to make her version of "Blakemore" Peas. Therecipe is adapted from a 40-year-old recipe created by a parson's wife inBetty's small town. It is colorful and delicious dish--and a vegetable thatwill appeal to kids, also! Recipe Source: From: bettyskitchen | March 15, 2009