18 slices bread
1 can Stokely's Finest Party Peas
10 1/2-oz. can cream of mushroom soup
Cut bread into rounds; place 6 in shallow pan. Cut centers out of remaining rounds. Stack 2 rings on each round. Bake in hot oven (425 F.) until lightly browned. Drain peas, saving 1/4 cup liquid. Stir liquid into soup. Add peas; heat. Serve in shells. The secret of this mouthwatering dish is in those finest Party Peas, brimful of vitamins and minerals. So treat your family to nothing but the finest... Stokely's Finest.