Macaroni Ring with Creamed Peas

MACARONI RING WITH CREAMED PEAS

2 cups uncooked elbow macaroni (8 oz.)
2 cups hot milk
1/4 cup butter
2 cups shredded cheddar cheese (8 oz.)
2 cups soft bread crumbs (about 4 slices)
2 eggs, slightly beaten
2 Tbsp. chopped fresh parsley
2 Tbsp. finely chopped onion
2 Tbsp. chopped pimiento
1/2 tsp. salt
1/4 tsp. pepper
Creamed peas (recipe below)

Cook macaroni as directed on package; drain. Heat oven to 350 degrees. Grease 10 inch oven-proof ring mold. Mix macaroni and remaining ingredients except Creamed Peas. Pour into mold; place in pan of very hot water (1 inch deep). Bake 35 to 40 minutes or until set. Remove mold from water; let stand 5 minutes. Loosen sides with metal spatula. Unmold ring onto large platter; fill center with Creamed Peas. Makes 8 servings.

Creamed Peas:
2 lb. fresh green peas
2 Tbsp. finely chopped onion
2 Tsp. butter
2 Tbsp. flour
1/4 tsp. salt
1 1/2 cups milk

Heat 1 inch water (salted if desired) to boiling; add peas. Heat to boiling; reduce heat. Cook uncovered 5 minutes. Cover and cook 3 to 7 minutes or until tender; drain. Cook and stir onion in margarine in 2 quart saucepan until tender. Stir in flour and salt. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in peas; heat through.