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INGREDIENTS

1 10-oz pkg peas frozen in butter sauce
1 10-oz pkg shoepeg white corn frozen in butter sauce
1/3 c diced onion
1/3 c chopped celery
1 tbsp chpped parsley
1 2-oz jar sliced pimento, drained
1/2 tsp basil
1/2 tsp salt
Dash pepper
1 tsp lemon juice
1/2 c sour cream

METHOD

Cook peas and corn according to pkg instructions. Open pouches partially; drain butter sauce into medium saucepan. Saute onion, celery, and parsley in butter sauce until tender. Add peas, corn, pimento, basil, salt, and pepper; mix well. Add lemon juice and sour cream just before serving. Heat through. Yield: 6-8 servings.