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

 

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Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces




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


Chowder breathes reassurance. It steams consolation.

Clementine Paddleford



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Food Tip
Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important




Iowa Peas & Cheese Salad

There are three possible parts to a date, of which at least two must be offered: entertainment, food, and affection. It is customary to begin a series of dates with a great deal of entertainment, a moderate amount of food, and the merest suggestion of affection. As the amount of affection increases, the entertainment can be reduced proportionately. When the affection IS the entertainment, we no longer call it dating. Under no circumstances can the food be omitted.

Miss Manners' Guide to Excruciatingly






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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