---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Iowa Peas & Cheese Salad
 Categories: Salads/dres, Vegetables, Cheese/eggs
      Yield: 6 Servings
 
    1/3 c  Mayonnaise or
           - salad dressing; up to 1/2 c
    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  Mild Cheddar or Colby; diced
      1 md Celery rib (1/2 c);
           - thinly sliced
      3    Sweet pickles (1/4 c);
           - chopped
      2 tb Onion; finely chopped
      2    Eggs; hard-cooked, chopped
  
  * 10 oz pkg frozen green peas, thawed and drained, can be
    substituted for the fresh green peas.
 
  Mix mayonnaise, salt, mustard, sugar, and pepper in 2-1/2 qt 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 15 oz can kidney beans, rinsed and drained,
  for the fresh green peas.
  
  Per serving = 240 cal; 18 g fat; 9 g protein; 10 g carbs;
  100 mg cholesterol; 500 mg 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!
  
  Recipe by Betty Crocker's Casual Country Cooking, 1993

  Typed by: Mary Ann Young, 1996

  From: Mary Ann Young <maryann4@prolog.net>
  Date: 96-07-09 12:38:23 Edt
 
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