Iowa peas & cheese salad

Yield: 6 Servings

Ingredients:

1/3 c To 1/2 cup mayo or salad dr
1/2 ts Salt
1/2 ts Prepared mustard
1/4 ts Sugar
1/8 ts Pepper
2 c Cooked shelled green peas *
1 c Diced mild Cheddar or Colby -cheese
1 md Stalk celery; thinly sliced -(about 1/2 cup)
3 Sweet pickles; chopped (abt -1/4 cup)
2 tb Finely chopped onion
2 Hard-cooked eggs; chopped

Instructions:

Mix mayonnaise salt mustard sugar and pepper in 2-1/2 quart bowl. Add peas cheese celery pickles and onion; toss. Stir in eggs. Cover and refrigerate until chilled at least 1 hour. Serve on lettuce leaves if desired. Immediately refrigerate any remaining salad. Variation: Substitute 1 can (15 oz) kidney beans rinsed and drained for the fresh green peas. * 1 10-oz pkg frozen green peas thawed and drained can be substituted for the fresh green peas. Nutritional info: 1 serving = 240 calories; 18g fat; 9g protein; 10g carbohydrate; 100mg cholesterol; 500mg sodium. NOTE: This is my personal favorite and my Sunday guests asked for the recipe recently. So if you want a sure winner choose this one! MealMasterized by Mary Ann Young; 1996 SOURCE: _Betty Crocker's Casual Country Cooking_; 1993 From: maryann4@prolog.Net (Mary Ann Youdate: 96-07-09 12:38:23 Edt