| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Spanish | Salads, Vegetables | 10 | Servings |
INGREDIENTS
| 32 | oz | Frozen green peas |
| 12 | oz | Spanish peanuts |
| 8 | oz | Sour Cream |
| 1 | ts | Water |
| 1 | tb | Sugar |
| 1 | tb | Green pepper; chopped (opt) |
| 1 | tb | Pimento; chopped (opt) |
INSTRUCTIONS
Thaw peas and pat dry with paper towel (Spread out on a cookie sheet covered with paper towel after they are thawed and the cover them with another layer of paper towel and pat gently.) Put peas in a bowl and add peanuts. Mix sour cream sugar and water together and gently toss it into the peas and peanuts. Put into a pretty clear trifle dish and garnish with green pepper and pimento. Fredi Stewart posted this recipe which came from a co-workers trip to a restaurant on a vacation. I tried it for a Christmas brunch and must say it got rave reviews from many--others didn't care for it much. It is unusual, and I liked it. It is very colorful--and don't say "Yuk" until you've tried it! Thanks Fredi. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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