"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Pea Salad, by Emily Link, is from Generations of Good Stuff,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 Can LeSeur Peas 1 Can Shoe Peg Corn 1 Can French Cut Green Beans 1 Small Jar Diced Pimentos 1 cup chopped celery 1 large chopped red onion 1 chopped green pepper
Dressing: 1 tsp. Salad Supreme 1 cup sugar (or ˝ cup for fewer calories) ˝ cup oil ˝ cup cider vinegar
Drain the first 4 ingredients above and pour into a bowl. Add celery, onion and green pepper. Mix sugar, vinegar, oil, and Salad Supreme and pour over all other ingredients. Best if made ahead and allowed to marinate several hours or overnight.
This is a favorite recipe of Emily’s mother Mary. Elaine served this salad to Louise’s bridge club all the time when they lived in Houston. A Fredrickson family favorite!
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