Layer as follows:
lettuce, green onions, celery, green peppers, green peas, Salad Supreme spice, bacon, mayonnaise and Parmesan cheese.
Cover.
Let stand overnight in refrigerator.
on-stick pan, add the green chillies and saute on a
Layer salad ingredients in a glass bowl, beginning with lettuce, then tomato wedges, sliced boiled eggs, shredded cheese, diced onion and green peas, then adding another layer of large lettuce leaves over top.
Cover completely with about 1/4 inch thick layer of the Miracle Whip to seal over top.
Sprinkle bacon bits over this.
Serves 12 people.
Cook green peas using package directions for 2 minutes or until just tender; drain.
Cool.
Combine mayonnaise, onion, milk, salt and pepper in large bowl; mix well.
Add green peas, cauliflower and celery; toss lightly to mix.
Chill for several hours to overnight.
Yield:
12 servings.
Unthaw frozen green peas.
Mix all ingredients together. Refrigerate for 24 hours before serving.
Drain green peas.
Add\tmayonnaise and remaining ingredients. Chill for 1 hour.
Defrost green peas by running under cold water in colander.
In medium-sized bowl, mix all ingredients.
Add bacon bits and salt/pepper to your personal tastes.
Chill for one hour, enjoy.
In bottom of bowl, layer lettuce, celery, onion and green peas.
Seal on top with mayonnaise, Cheddar cheese and bacon or bacon bits.
Served next day is best.
Don't mix until ready to serve or don't mix at all.
Layer a large Pyrex dish with lettuce.
Sprinkle frozen green peas.
Add a layer of onion.
Add water chestnuts.
Layer with mayonnaise.
Sprinkle with Parmesan cheese.
Add bacon bits.
e slimey!
Add the green peas, broth, and the remaining lemon
Clean the green peas and put it into hot
utter and when transparent add green peas and parsley leaves (it will
Melt butter in a pot and add flour. Fry it until becoming brownish than add water and make creamy liquid.
Add some water and when boils add all green peas, parsley leaves, salt, and thyme.
Add water just to cover peas and cook abut 30 minutes or peas become soft.
eal and add half cooked green peas, parsley leaves and dill. Cook
Mix together sour cream, cream of mushroom soup and 1/2 stick butter.
In a buttered casserole dish, layer green peas, chopped pimento
and
water
chestnuts.
Pour mixture on top. Bake at 350\u00b0
for
30
minutes. Remove from oven and top with crushed Ritz
crackers tossed with butter. Return to oven for browning.
Heat oil in a non stick skillet.
Add onion and green peas and saute on high heat for 2 minutes.
Add salt and pepper and mix well.
Add beaten eggs and keep tossing gently with wooden spatula till eggs are fully cooked.
Serve warm.
ettuce in salad bowl as first layer.
Add green peas as second
br>Microwave or steam the green peas just until tender. Drain and
erving.
NOTES: The original recipe calls for a cup of
Dump shrimp into salad bowl.
Add drained cooked green peas.
Just before serving, add the peeled,sliced bananas (if done earlier than just before serving, banana might oxidize and look dark, though taste is not affected).
Mix mayonnaise and evaporated milk to make a creamy dressing and stir into previous ingredients.
No need for salt since shrimp is already usually salty.