"That. Sounds. Disgusting. Peas, hard-boiled egg, pimento, cheddar cheese, and a mayo-based dressing? All together?? Who thinks of this stuff? I mean, seriously, were they cleaning out the refrigerator or something??? And she wants to include this recipe in the family cookbook? I don't even like peas!"
But, it's one of my Dad's favorites. So (reluctantly on my part), into the family cookbook it went. That didn't mean I had to try it, though! Well, not until I set the personal goal of (eventually!) cooking every recipe in our family cookbook ... ya know, kind of like Julie cooks through every recipe in Julia Child's cookbook in the movie Julie and Julia. Here's our family cookbook ... I'm slowly-but-surely cooking my way through it:
(Sidenote: I worked with The Great Family Cookbook Project to publish it. If you're ever considering creating a family cookbook of your own, I highly recommend them... they were wonderful to work with.)
To make sure I actually tried the pea salad, or to at least give it a good shot at being tried, I put it on my "50 Recipes for 2011" Project list. Then, alas, the day came when I decided to make it. Having faith in my Mom's culinary taste, I took the plunge when I was having some friends over.
Generally, my friends know that when they come to my house, they're going to get some truly-Tracey-tried-and-true food ... along with an experiment! I never fill a guest menu with experimental dishes, but I pretty much always take the opportunity of having the opinions of my friends handy to try out at least one new-to-me dish. And I typically make the experimental dish be a side, or a dessert when I'm offering a selection of desserts. Worst case - when I give it a taste test, I can just choose not to serve the dish if it disappoints!
Well, guess what. I loved the pea salad. I know, I know ... I should have never doubted my Mother. At 40'ish years old, you'd think I would have learned that by now.
Source: My Mom
1 (20 oz.) package frozen peas (I used a 24 oz. package ~ I couldn't find a 20 oz.)
1 c. chopped celery
1/4 c. chopped green onions (I just put in the whole bunch of green onions, chopped)
2 hard-cooked eggs, chopped
1 c. shredded cheddar cheese
1 (2 oz.) jar pimentos, drained
1/2 c. mayonnaise
3 T. sweet pickle relish
1 tsp. sugar
1 tsp. ground mustard
1 tsp. seasoned salt (I used regular salt)
1. Thaw peas by running them under cool water.
2. Combine peas, celery, eggs, green onions, cheddar, and pimientos in a large bowl. In a small bowl, combine mayonnaise, relish, and seasonings; stir into pea mixture.
3. Cover and refrigerate until serving.
This post is linked with Savory Sunday hosted by The Sweet Details, Recipe Sharing Monday hosted by Jam Hands, Tasty Tuesday hosted by For the Love of Blogs, Extreme Personal Measures, These Chicks Cooked hosted by This Chick Cooks, It's a Keeper Thursday hosted by It's a Keeper, Cast Party Wednesday hosted by Lady Behind the Curtain, and Potluck Friday hosted by EKat's Kitchen.