RECIPE SECTION - Over 10,000 Recipes


You are here > Home

RECIPESSalad RecipesVegetable Salads pg 4 >  Pea Salad, Fifties Pea Salad


Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Steamin' Down the Tracks with Viola Hockenberry
by Janette Blackwell

Serves 3 or 4

2 cups of canned peas, drained, or thawed frozen peas
3 to 4 tablespoons finely minced onion
3 or 4 tablespoons mayonnaise
1 to 2 teaspoons sugar
2 tablespoons milk
1/4 to 1/2 cup grated Cheddar* or Cheddar in tiny cubes

Thawed frozen peas will taste better than the canned peas, but then almost anything tastes better than canned peas.

You do not need to cook the frozen peas; they will taste better if you don't. Believe me.

Mix sugar and milk into the mayonnaise.

Stir in the minced onion, thereby permeating the mayonnaise with those delicious onion juices.

Mix the mayonnaise with the peas, stir in the cheese, and serve.

* Maxine no doubt used Velveeta, the Official Cheese of the fifties.


Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages


Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.