Thaw and drain peas. Dice cheese. Chop pickles. Mix mayo, salt, mustard, sugar and pepper in large bowl. Add peas, cheese, celery, pickles and onion; toss. Stir in eggs. Cover amd refrigerate for at least 1 hour or until chilled. Note: Can substitute 1 can (15 oz) kidney beans, rinsed and drained. Posted to MM-Recipes Digest V3 #323 Date: Sun, 24 Nov 1996 21:35:32 EST From: email@example.com (A L Wilson)
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|Serving Size: 1 Serving (1171g)|
|Recipe Makes: 1|
|Calories from Fat: 1243 (60%)|
|Amt Per Serving||% DV|
|Total Fat 138.1g||184 %|
|Saturated Fat 46.8g||234 %|
|Monounsaturated Fat 43.2g|
|Polyunsanturated Fat 35g|
|Cholesterol 2271.9mg||699 %|
|Sodium 3184.5mg||110 %|
|Potassium 1455.3mg||38 %|
|Total Carbohydrate 101.5g||30 %|
|Dietary Fiber 15.1g||60 %|
|Sugars, other 86.4g|
|Protein 108.3g||155 %|
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Calories per serving: 2059
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