| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Houston chr, Salads/dres, Vegetables |
8 |
Servings |
INGREDIENTS
| 2 |
cn |
Green peas, about 16-oz cans; rinsed and drained |
| 1 |
c |
Cheddar cheese, 4 oz.; finely diced |
| 1 |
c |
Celery; diced |
| 1/2 |
c |
Sweet pickles; thinly sliced |
| 1/2 |
c |
Red bell pepper or pimiento; diced |
| 1/2 |
c |
Mayonnaise |
|
|
Salt; to taste |
|
|
Freshly ground black pepper; to taste |
INSTRUCTIONS
Combine peas, cheese, celery, pickles, bell pepper, mayonnaise, salt and
pepper in medium-size bowl. Toss lightly to coat evenly. Cover and
refrigerate at least 2 hours.
Source: Houston Chronicle, Nov. 13, 1996, p. 4F
Recipe By : Luby's 50th Anniversary Recipe Collection
Posted to MC-Recipe Digest V1 #300
Date: Wed, 13 Nov 1996 15:25:33 -0500
From: Cittadina@aol.com
A Message from our Provider:
“Nothing else ruins the truth like stretching it.”