Recipe - Iowa Peas And Cheese Salad

1/3 cup To One half cup mayo or salad dr
One half teaspoon Salt
One half teaspoon Prepared mustard
One fourth teaspoon Sugar
1/8 teaspoon Pepper
2 cup Cooked shelled green peas *
1 cup Diced mild Cheddar or Colby
cheese
1 md Stalk celery; thinly cut or sliced up
(about One half cup)
3 Sweet pickles; chopped (abt
One fourth cup)
2 tablespoon Finely chopped onion
2 Hardcooked eggs; chopped

Mix mayonnaise, salt, mustard, sugar and pepper in 2One half 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 10oz 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
Posted to MMRecipes Digest V3 #207

Date: Wed, 31 Jul 1996 20:44:34 0500

From: pickell@cyberspc.mb.ca (S.Pickell)