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Recipe: Peaschee-Pic Salad (using peas and cheese, 1970's)

Salads - Vegetables
PEASCHEE-PIC SALAD

2 pkgs (10 oz each) frozen peas, cooked, drained and cooled (or one 20-oz can of peas, drained)
1 cup Cheddar cheese, diced
3 to 4 small sweet gherkin pickles, diced
1/2 cup mayonnaise
Crisp lettuce leaves (for serving)

Cook, drain and cool peas. Combine peas, cheese, and pickles. Mix well. Stir in mayonnaise, mix well chill in fridge.

Serve on crisp lettuce leaves.

Makes 6 servings.
Source: Telegraph Herald newspaper, Dec 4, 1977.
MsgID: 019602
Shared by: R. Barton - Sacramento, CA
Board: Vintage Recipes at Recipelink.com
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