| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Salads, Veggies, Cheese/eggs, Potluck |
6 |
Servings |
INGREDIENTS
| 1/3 |
c |
To 1/2 cup mayo or salad dr |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Prepared mustard |
| 1/4 |
ts |
Sugar |
| 1/8 |
ts |
Pepper |
| 2 |
c |
Cooked shelled green peas * |
| 1 |
c |
Diced mild Cheddar or Colby cheese |
| 1 |
md |
Stalk celery; thinly sliced (about 1/2 cup) |
| 3 |
|
Sweet pickles; chopped (abt 1/4 cup) |
| 2 |
tb |
Finely chopped onion |
| 2 |
|
Hard-cooked eggs; chopped |
INSTRUCTIONS
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
Posted to MM-Recipes Digest V3 #207
Date: Wed, 31 Jul 1996 20:44:34 -0500
From: pickell@cyberspc.mb.ca (S.Pickell)
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