Creamy Green Pea and Cheese Salad
1 cup sour cream
3 Tblsp. white wine vinegar
1 tsp. salt
32 oz. frozen green peas, thawed and drained
1/3 cup chopped green onions
1 cup shredded chedder cheese
1/2 cup bacon bits
Mix sour cream, vinegar and salt in medium size bowl. Stir in peas and onions. Place 1/2 pea mixture in a serving bowl. Top
with 1/2 the cheese and bacon. Repeat layers. Cover and chill until served. Serves 12
Cooked Fruit Dressing ( a Cary family favorite)
2 eggs
1/2 to 3/4 cups sugar ( 11 - 12 Equal works as well)
jucice of 1 lemon
1 cup whipping cream
In the top of the double boiler beat eggs until very light. Add sugar gradually and continue beating:
Add lemon juice. Place over gentlly bubbling water and cook until
mixture thickens. Remove from heat and chill well. Whip cream until stiff: then fold into
the dressing.
Drain fruit cocktail, and fold in the above dressing.
Add marshmallows if desired.
Notes: this makes enough for 6-8 cans of fruit cocktail.
If you don't want this much, the excess dressing will keep ok in refrig. for several days.
If you double the recipe then it is enough for 1 1/4 or 1 1/2 of the big (5gal) cans of
drained fruit.
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