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4 cups chicken broth 6 cups water 1 large leek 1 cup carrot 2 cloves garlic 4 large potatoes 1 cup dry peas 1/2 cup dry lentil 2 tsp thyme 2 tsp savory 1/2 tsp white pepper 2 packages thick slice bacon Instant potatoes In …
2 Cups Frozen Peas, thawed 15 oz Whole Kernel Corn, drained 15 oz White Shoepeg Corn, drained 8 oz Water Chestnuts, drained and chopped 4 oz diced Pimientos, drained 2 Celery Ribs, chopped 1 Medium Green Pepper, chopped ½ Cup Vinegar ½ Cup Sugar ¼ …
1 pkg cheese tortellini
1 pint heavy whipping cream
1 can cream mushroom soup
2 cloves garlic, minced
3 green onions, minced
1tsp basil
12 oz mozzarella cheese, grated
1 cup frozen peas
In a sauce pan combine cream, soup, garlic, onions and basil. Simmer on low till blended and creamy. Stir in Mozzarella cheese and continue to stir till melted. .
Cook tortellini in a large pot until soft. Add peas for the last 5 min of cooking. Drain and pour sauce over tortellini. Serve with freshly grated parmesan cheese.