Sunday, April 22, 2012


I had an aunt from Missouri who met and married my uncle when he was stationed at Ft Leonard Wood during the Korean War.  She was an excellent cook and brought some of her Missouri recipes with her to Indiana.

2 pkgs (10-oz each) frozen tiny green peas, thawed
2 cups chopped celery
1 cup cashews
1/2 cup chopped green onions
12 bacon slices, fried and crumbled
1 cup sour cream
1/4 tsp salt
1/4 tsp freshly ground black pepper

Combine the peas, celery, cashews, green onions, and bacon in a large bowl that has a lid.  Combine the salt and pepper with the sour cream.  Add the sour cream mixture to the pea mixture and toss lightly to coat.  Cover and chill thoroughly before serving.

Serves 8 to 10 people

1 comment:

americanrattan said...

It was vitally interesting for me browsing your post. Thanks you very much for Tiny green pea salad. I like to read about salad and religious food. I will continue here for more information.