I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.
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Where’s the Peas??
My daughter Mary has worked at a golf club in Okoboji for many years. Last year she asked me if I would make pea salad for 40 people for one of the events. Even though pea salad isn’t one of my specialties and I had no idea how much to make, I consented. Last week I got another call for the same and she appealed to my ego, telling me that one of the guests said it was the best pea salad he had ever eaten! That presented a problem as I don’t really have a recipe it probably never turns out the same, I had not written down my amounts I used and I like a certain kind of frozen peas!
Unfortunately I had not seen this brand of peas in the store for at least 6 months. I asked about them and was told they no longer carried them. Last week I was walking down the frozen foods aisle trying to decide what kind of peas I wanted to try instead. Imagine my surprise when there on the shelf were the GRAND brand Petit frozen peas. I didn’t think I would ever get emotional over a package of frozen peas! I can’t guarantee the salad will taste the same as last year, but its made and delivered. This time I wrote down the amounts and the recipe I used!
1/3 cup sour cream
1 Tablespoon (rounded) Hellman’s mayonnaise
1 Tablespoon (rounded) Spin Blend salad dressing
2 tsp. dry ranch dressing (gives it a little zip). Mix together.
4 cups Grand brand Petit frozen peas (thawed and drained). You don’t have to cook them.
8 slices bacon, cooked until crisp and chopped
1/2 small red onion, chopped
6 oz. Colby cheese, cut into small cubes
2 hard boiled eggs chopped
salt and pepper to taste
Add the dressing to the peas, then fold in the remaining ingredients, cover bowl and refrigerate 2-4 hours before serving.
Have a great week!