| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
(1 lb) froxen petite (tiny) peas thawed not cooked. |
| 2 |
|
Hard boiled eggs; chopped |
| 3 |
|
Tbslp red pepper or canned pimento chopped |
| 1/3 |
c |
Cup thinly sliced celery |
| 1/3 |
c |
Thinly sliced scallion |
| 1/3 |
c |
Mayonnaise |
| 2 |
tb |
Dijon mustard |
| 1 |
cn |
(8 oz) sliced water chestnuts |
|
|
Salt & pepper to taste; (almost not necessary) |
INSTRUCTIONS
Source: My sister
Mix all ingredients and refridgerate for a few hours. Because of the mayo
and peas combo, this does not have long staying power. So gobble up asap.
Posted to JEWISH-FOOD digest by Charles Rosenstein <cr18@gezernet.co.il> on
Oct 27, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”