by Jessica Jolly, Corporate Operations Specialist
Peas and Cheese is a classic family recipe on my Mom’s side. My grandma started making it when my aunts and uncles were young to get them to eat their peas. Her plan sort of backfired because this recipe became a staple from then on. For every Holiday and Special Occasion (ESPECIALLY THANKSGIVING) you can count on there being Peas and Cheese. Now, my Fiancé is obsessed with them and begs for them every chance he gets. Looks we’ll be carrying this recipe on for a while…
Pro-Tip- put the Peas and Cheese next to your Turkey and Dressing on your plate at Thanksgiving. The cheese will run into them and you’ll be pleasantly surprised at how good it is!
PS: My Grandma Dot taught me to cook for an Army, so if the portion seems too large simply cut it in half. J
Ingredients:
(1) 32 oz. block of Velveeta Cheese
(2) Large cans of Sweet Peas (I prefer with the Pearl Onions)
(2) 4oz. jars of diced Pimento
A splash or two of Milk
Directions:
Dice Velveeta cheese into small cubes and put into a glass measuring cup
Place the measuring cup with cubes of cheese in it in a large pot filled with water and bring the water to a boil (the cheese will begin to melt)
As cheese melts, add Milk and stir to get the consistency of the melted cheese where you want it (preferably thin and easy to stir)
Drain and rinse Peas
Drain the Pimento and add to the Peas
In a large dish, combine Peas, Pimento, and Melted Cheese and microwave for 2-3 min. or until hot
Fold gently to mix and serve
By Bethany Helms, Home Building Administrator
I love this because it makes a good side dish that’s not the traditional Thanksgiving sides like mac & cheese, mashed potatoes, etc. It throws a spin on things, and it usually gets eaten pretty quickly! If you’re like my husband, and love anything spicy, you can also add in some diced jalapeno for an extra kick + flavor!
Ingredients:
Instructions:
In a large bowl, combine cornbread mix, milk, eggs, whole kernel corn, cream-style corn, sour cream, and sugar. Stir together until combined.
Add butter and stir.
Transfer mixture to a lightly greased 9 x 13 baking dish and bake in a 350 degree oven for about 45 minutes to an hour or until golden.
Remove the baking dish from the oven & place a toothpick in the center. The toothpick should be clean once you remove it.
Serve warm & enjoy!
By Amy Druhot, Sales Manager
I have been making this dish every year since the first Thanksgiving spent with my now husband (2015). I was fortunate enough to have my father at that first Thanksgiving, which that day for him was “his favorite holiday spent for as long as he could remember”. It was actually the last holiday I got to spend with my Dad and I’ll forever be thankful for how wonderful of a day it was. Last year was another “first” Thanksgiving-first as a married couple, first in our new beautiful home, and first as a blended family of 8. We spent the day surrounded by our wonderful family, reminiscing of those no longer with us, and appreciating those who still are.
Ingredients:
Directions:
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the sour cream, soup, salt, milk, mustard and pepper and stir well. Add eggs. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
Stay tuned for more recipes from our families to yours, including stuffing, broccoli casserole, and pumpkin lentil!
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According to the Bureau of Labor Statistics women only account for 9.1% of the construction industry demographics. Out of that 9.1% we are lucky to say we have one of the best working as part of our Eastwood family!
