Iowa Peas & Cheese Salad Recipe




Iowa Peas & Cheese Salad Ingredients

1/3 cup to 1/2 cup mayo or salad dr
1/2 tsp salt
1/2 tsp prepared mustard
1/4 tsp sugar
1/8 tsp pepper
2 cup cooked shelled green peas *
1 cup diced mild cheddar or colby cheese
1 medium stalk celery, thinly sliced (about 1/2
3 sweet pickles, chopped (abt 1/4 cup)
2 tbsp finely chopped onion
2 hard-cooked eggs, chopped

A Recipe for
Iowa Peas & Cheese Salad

 

Food Tip
Cook beef in nonstick pans. If needed, use cooking sprays instead of oil or butter.




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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.



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This is a recipe for Iowa Peas & Cheese Salad from the recipe cookbook of Recipes-to-go (Cheese)


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Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water




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Jay Leno



Iowa Peas & Cheese Salad

I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream.

Heywood Broun






Iowa Peas & Cheese Salad Directions

Mix mayonnaise, salt, mustard, sugar and pepper in 2-1/2 quart bowl.
Add peas, cheese, celery, pickles and onion; toss. Stir in eggs.
Cover and refrigerate until chilled, at least 1 hour. Serve on
lettuce leaves, if desired. Immediately refrigerate any remaining
salad.

Variation: Substitute 1 can (15 oz) kidney beans, rinsed and drained,
for the fresh green peas.

* 1 10-oz pkg frozen green peas, thawed and drained, can be
substituted for the fresh green peas.

Nutritional info: 1 serving = 240 calories; 18g fat; 9g protein; 10g
carbohydrate; 100mg cholesterol; 500mg sodium.

NOTE: This is my personal favorite and my Sunday guests asked for the
recipe recently. So, if you want a sure winner, choose this one!

MealMasterized by Mary Ann Young; 1996 SOURCE: _Betty Crocker's Casual
Country Cooking_; 1993

Serves: 6

 

 

 

 

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Iowa Peas & Cheese Salad Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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