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
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
The hard part about being a bartender is figuring out who is drunk and who is just stupid. |
| Richard Braunstein |
Vengeance is a dish that can be eaten colld. |
| James Payn In Market Overt (1895) |
This Recipe for Iowa Peas & Cheese Salad is one of thousands in the Recipes-to-go Cheese Cookbook.
The rich would have to eat money if the poor did not provide food |
| Russian proverb |
If you enjoy this Iowa Peas & Cheese Salad Recipe - you should enjoy the recipe collections you can find on the websites below:
Food Tip |
Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
| Edward Abbey |
This is a recipe for Iowa Peas & Cheese Salad from the recipe cookbook of Recipes-to-go (Cheese)
Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about! |
| Tom Jones and Harvey Schmidt |
You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
| Franklin P. Jones |
Food Tip |
sing Sage: |
The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
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
Iowa Peas & Cheese Salad Recipe brought to you by Recipes To-Go