Dublin Core

Title

Cheddar Cheese and Pea Salad

Subject

cheddar cheese

sugar snap peas

mayonnaise

lemon juice

green onion

lettuce

tomatoes

Description

CHEDDAR CHEESE AND
PEA SALAD

Makes 4 servings at 45¢ each.

4 ounces Cheddar cheese, shredded
(1 cup)
2 cups Sugar Snap peas, washed,
strung and cut into 1-inch pieces
¼ cup mayonnaise
2 tablespoons lemon juice
1 tablespoon chopped green onion

1. Combine cheese, peas, mayonnaise,
lemon juice and onion in medium-size
bowl; toss to mix; chill.
2. Serve on lettuce or in scooped out
tomatoes.

NOTE: You can store Sugar Snap peas
unwashed in plastic bags in the refrig-
erator. To freeze: Blanch peas for two
minutes; chill in ice for five minutes;
freeze on individual trays. When com-
pletely frozen, transfer to plastic bags
for storing. Do not can sugar snaps—
they do not stand up to the requisite
cooking time.

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# Cheddar Cheese and Pea Salad

*Makes 4 servings at 45¢ each*

## Ingredients

- 4 oz Cheddar cheese, shredded (1 cup)
- 2 cups Sugar Snap peas, washed, strung, and cut into 1-inch pieces
- 1/4 cup mayonnaise
- 2 Tbsp lemon juice
- 1 Tbsp chopped green onion

## Instructions

1. Combine cheese, peas, mayonnaise, lemon juice, and onion in a medium-size bowl; toss to mix; chill.
2. Serve on lettuce or in scooped-out tomatoes.

> **Note:** You can store Sugar Snap peas unwashed in plastic bags in the refrigerator. *To freeze:* Blanch peas for two minutes; chill in ice for five minutes; freeze on individual trays. When completely frozen, transfer to plastic bags for storing. Do not can sugar snaps — they do not stand up to the requisite cooking time.

Creator

Alice Yetka, Martha Yetka

Source

RCA0006 - The Yetka family collection that started the project (eBay)

Date

1950s

Rights

Personal/Family

Format

Printed pamphlet page

Identifier

RCA0006-20260609-0368

Coverage

Oregon, US