Miss Peete’s Pea Salad

My peas were dismal this year.  As soon as I planted them, the monsoon that was May arrived and I was hard pressed to even see where I had planted them in the garden.  About 4 of the 30 seeds sprouted, so I ended up with a handful a day of yummy peas to munch on.  I could eat a pint at a time I believe.

Which matters nothing to this recipe, as the peas used are canned.  Buy a very good brand so that you don’t end up with pea mush.

Miss Peete’s Pea Salad with Boiled Salad Dressing

1 can peas

1 bunch small radishes

2 green peppers or pimentos

6 olives

1 dozen small sweet pickles

1 bunch new onions

2 tablespoons celery seed

2 teaspoons salt

Drain water from peas.  Chop peppers, onions, radishes, olives and pickles fine.  Add celery seed and salt.  Combine with the peas, careful not to crush them.  Pour over Boiled Salad Dressing.

Boiled Salad Dressing

3 tablespoons Crisco (wonder if olive oil would work instead?)

3 tablespoons flour

2 cups hot water

1/3 cup vinegar

4 teaspoons sugar

1/8 teaspoon black pepper

2 teaspoons mustard

1/3 teaspoon salt

2 eggs

Rub together Crisco and flour, add hot water and cook until thick and slightly cool.  Add two beaten eggs.  Add the seasonings to the vinegar and beat into cooked mixture.

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