Place the frozen peas into a medium-sized pot containing about 3/4-inch of rapidly boiling water. Return the water and peas to boiling and boil for 5 minutes. Drain the peas through a colander in the sink, discarding the water and placing the drained peas back into the pot. In the meantime, make your Blakemore sauce. In a medium-sized skillet, melt 1/2 stick butter or margarine. Add 1 medium chopped onion, and saute the onion until clear. Add 1 cup cubed Velveeta cheese, a 2 oz. jar sliced pimientos, and a 10 3/4 oz. can of condensed mushroom soup. Blend all together and cook over low heat, stirring occasionally, until smooth and bubbly. Pour the Blakemore sauce over the cooked peas in the pot, until you have the consistency you like. You may have some sauce left over that you can use for another purpose. Pour the finished Blakemore peas into a nice serving dish, and serve while hot. This is a vegetable recipe that will become one of your standards, as it has in my family!
Looking for a quick fix dinner solution? Then Betty's Blakemore peas will bail you out. Healthy, tasty, and full of nutrients, this quick and easy makes for a zesty dinner treat. Stream this video to learn more on how to prepare this delight without much toil.