Living in Macon, Georgia during the 1990's, I occasionally had the opportunity to dine at the New Perry Hotel in nearby Perry. This dish was one of my favorites and luckily, the recipe was available in a cookbook they sold at the hotel. This dish is comfort food with a capital "C" and has become a staple for my Thanksgiving menu. 

 

2 cups LeSeur peas

2 cups asparagus tips, drained

1 T. salt

1 jar diced pimentos, drained

dash of paprika

2 hard boiled eggs, sliced

1 ½ C. crushed Ritz crackers

1 C. milk

½ cup melted butter

 

Mix all ingredients except for egg slices and butter.  Pour into buttered casserole dish and pour butter over the top.  Place egg slices on top and bake uncovered for 20-30 minutes at 350° F.

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