Recipe - Pam Cobbs Pea Salad

1 pack (10 oz) frozen green peas;
thawed
One fourth cup Chopped onion
One half small Green pepper; chopped
1 lg Rib celery; chopped
1 cn (6 oz) cut or sliced up water
chestnuts, drained
1 tablespoon Sugar
4 ounce Cottage cheese
One fourth cup Mayonnaise
One half cup Shredded Mozarella cheese
(up to 3/4)
2 tablespoon Real bacon bits

1. Combine cottage cheese, sugar, and mayonnaise. Blend well in blender, or
with handheld drink mixer, until smooth. Set aside.

2. Combine peas, onion, green pepper, celery, and water chestnuts. Blend
well. Pour into clear serving bowl. Add cheese/sugar/mayo mixture. Stir to
coat

3. On top, place moxarella cheese and bacon bits.

Now...What I'm doing differently.....

1. I will add about 34 cut or sliced up radishes to the pea mixture for color.

2. I will line a salad bowl with red leaf lettuce, and spoon the pea salad
into that.

3. I will slice 56 cherry tomatoes in half and sprinkle on top with the
mozarella and bacon bits.

Pam, I have used this recipe so many times, and it's been passed around
countless others....thank you, my friend, for a wonderful recipe.

Posted to EATL Digest by "Sharon H. Frye" shfrye@PEN.K12.VA.US on Nov
21, 1997