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
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
file photo for reference only - not this exact recipe
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