---------- Recipe via Meal-Master (tm) v8.04
       Title: Iowa Peas & Cheese Salad
  Categories: Salads/dres, Vegetables, Cheese/eggs
       Yield: 6 Servings
     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
       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
   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
   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