"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pea Salad Recipe

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This recipe for Pea Salad, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Yvonne (Parsoneault) McCown
Added: Sunday, January 20, 2008


10 oz. frozen petite green peas, thawed (do not cook)
1 can sliced water chestnuts, rinsed and drained
4 strips bacon, cooked and crumbled
3 green onions, chopped
1/2 c. mayonnaise
1/2 c. sour cream
1 1/2 tsp. vinegar
1 1/2 tsp. Dijon mustard
1 1/2 tsp. tarragon
1/2 tsp. nutmeg
salt and pepper to taste

Mix together mayo, sour cream, vinegar, mustard, tarragon and nutmeg and add to the remaining ingredients. Serve chilled.




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