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 sodium. 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 Crockers Casual Country Cooking_; 1993 Posted to MM-Recipes Digest V3 #207 Date: Wed, 31 Jul 1996 20:44:34 -0500 From: pickell@cyberspc.mb.ca (S.Pickell)
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