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

 

It's so beautifully arranged on the plate - you know someone's fingers have been all over it.

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This Recipe for Iowa Peas & Cheese Salad is one of thousands in the Recipes-to-go Cheese Cookbook.


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Food Tip
To get rid of the smell of garlic from your hands rub a tablespoon of salt mixed with a little water and rub for a few seconds then rinse under cold water.




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)


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Iowa Peas & Cheese Salad recipe - a tasty recipe for you to add to your collection!

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Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.




sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




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Calvin Trillin



Iowa Peas & Cheese Salad

Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.

Voltaire






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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