Mom's Party Peas Recipe

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Mom's Party Peas

Kathy Schroeder


My Mother In Love would fix these with meatloaf when she was feeling in a festive mood. She told me it originally came from her mother's Favorite Betty Crocker cook book. Mom played with it, and made it her own. She used olive oil instead of butter, and added the garlic and water chestnuts. As well as cooking the peas in the mushroom liquid. So the family dubbed them Party Peas. They are very quick to make, colorful, and tasty.

★★★★★ 1 vote
10 Min
15 Min
Stove Top


1 bag
frozen peas
1 sm. jar
mushroom pieces
2 Tb.
minced onion
1/4 cup
celery, chopped fine
1 sm. jar
2 Tb.
olive oil
1 Tb.
garlic powder
1 sm. jar
water chestnuts, (optional) we prefer without.


1Place peas in a sauce pot.Drain mushrooms, saving the liquid. Put mushroom liquid, and the garlic powder in the pot as well. Put a lid on pot, and simmer for 10 minutes.
2While peas are simmering, Sauté Water chestnuts if used, mushrooms, onions, celery and pimento in the 2 Tb. Olive oil. When onions are soft, add to pot, and stir. Cook an additional 5 minutes.
3Add Salt and pepper to taste. Remove from heat, and serve.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #flavorful, #colorful