Monday, September 1, 2008


~ Better Homes & Gardens New Cook Book

10oz. pkg. frozen peas
4 oz. (1 c.) cubed cheddar cheese
2 hard-boiled eggs, chopped
1/4 c. chopped celery
2 T. chopped onion
2 T. diced pimiento
1/3 c. mayonnaise
1/4 t. salt
1/8 t. pepper
6 medium tomatoes (optional)
leaf lettuce (optional)

Cook frozen peas according to package directions. Thoroughly drain and cool the peas.

In a large bowl combine peas, cheese cubes, hard-cooked eggs, celery, onion, and pimiento. Combine mayonnaise, salt, and pepper. Add to pea mixture; toss to mix. Cover and chill for 4-24 hours. Stir mixture well.

If desired, cut each tomato into 8 wedges, cutting to, but not through, the bottom. Place tomatoes atop lettuce. Fill tomatoes with pea mixture.

Makes about 3 1/2 cups.

Notes: I make this like a green salad, putting the pea mixture and chopped or sliced tomatoes on a bed of spinach and/or lettuce. 

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