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


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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.


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