ater to a boil. Add peas, reduce heat to a slow
ork in pan.
Make salad; Line crispy tortillas with romaine
In a large bowl, mix corn, peas and green beans.
Add onions, celery, green peppers and pimentos.
In a saucepan, mix remaining ingredients and bring to a boil.
Let cool, then pour over vegetables.
Stir occasionally, and refrigerate 24 hours before serving.
(It is possible to serve immediately, but the flavor is better if you wait.) Serves 8 to 12.
In a medium bowl, combine the peas, sliced/chopped water chestnuts, red pepper and chopped green onions (if using).
In a small bowl, mix the yogurt, dill, mustard, salt and pepper.
Add the dressing to the pea mixture and stir to combine all the ingredients.
Chill for at least 30 minutes before serving.
Bring black-eyed peas and 6 cups water to
Pour over pea and bean mixture.
Chill 24 hours.
Drain well. Serves 8 to 10.
A hit with all!
(Double recipe for a large crowd).
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
Heat peas until warm.
Add butter and cubed Velveeta.
Simmer on low heat until cheese is melted.
Stir in sugar.
In a separate bowl or glass, whisk flour and milk until smooth.
Pour into peas. They will thicken very quickly.
They are good!
Place the diced cheese into a salad bowl. Gently stir in the peas, salad dressing, pimentos, salt, and pepper until the diced cheese separates into small squares and the salad is thoroughly mixed. Cover and refrigerate 3 hours or overnight to chill and blend the flavors.
4 cups.
*NOTE: The recipe for the caramelized nuts will
Place the corn into a saucepan, cover with water, and bring to a boil. Reduce heat and simmer until the corn is fully cooked, about 2 minutes. Drain the corn in a colander set in the sink.
Mix together the warm corn, black-eyed peas, ham, celery, and onion in a salad bowl.
Whisk together the sour cream, ketchup, cilantro, Cajun seasoning, and hot pepper sauce in a bowl until smooth. Stir the dressing lightly into the black-eyed pea mixture until thoroughly mixed. Serve immediately.
In saucepan, add frozen BE peas, 1/2 t salt, cover
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.
he mixture over the potato salad and stir in lightly.
nch cubes.
To finish salad: Toss romaine and watercress with
Make one day ahead.
Shred lettuce and put in bottom of bowl. Layer other ingredients:
celery, onions, green pepper, peas, salad dressing and sugar.
Sprinkle cheese and crumbled bacon on top.
Refrigerate at least 8 hours.
Mound the potato salad on a large platter. Cover the potato salad with the shredded lettuce, then arrange the remaining vegetables in an attractive pattern on the lettuce. Place the anchovies and shrimp on top of the salad. The entire salad is then sprinkled with the vinegar, then the blended oil. Sprinkle liberally with oregano over all and serve at once. Toasted French or Greek bread is served with the salad. Each person serves himself from the beautiful salad platter. Serves 6 to 8.
Layer ingredients, one at a time as follows:
lettuce, pepper, celery, onion, peas, salad dressing, sugar, cheese and bacon.
Do not toss.
Cover and refrigerate overnight.
Toss before serving.
Clean and core cauliflower, then cut up into bite size chunks. Place in a large bowl.
Add onions, peas, celery and cashews. Pour dressing over all ingredients, then toss.
Chill for 3 hours, stirring every hour.
Serves 6 to 8.
Wash cauliflower flowerets, drained. Add onion and peas, drained.
Add salt and pepper.
Stir in mayonnaise and mix well. Chill before serving. Goes real good with Sunday dinner.