Wednesday, November 23, 2011

Mom's "Secret" Pea Salad Recipe

This is a simple recipe, one that since it comes from my mom is quite vague when it comes to amounts, this is what I use for my family of 5.  Posted for my sister ^.^
Make this a few hours in advance for best results.

Mom's "Secret" Pea Salad Recipe

1 bag of frozen peas
1/2 medium red onion, diced
1/4 lb Medium cheddar cheese, cubed (no bigger than 1/2", smaller ok)
1-2 stalks celery, sliced
4 boiled eggs, sliced

To taste:
onion powder
garlic salt
white pepper


while peas are still frozen mix all but the cheese and eggs together together
just before serving mix in cheese and eggs (saving a few for garnish)

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Its a non-traditional year...

This Thanksgiving instead of doing the traditional turkey with "all the trimmings", we will be having the Honey-Poppy Seed Cornish Hens that I first blogged about in May 2010.  Though we will have a few traditional foods this year as well, namely being the French's Green Bean Casserole and the Pumpkin pie from fresh pumpkin I recently blogged about and of course my Mom's Candied Yams with marshmallows that I just cant go through the holidays without.

Honey Poppy Seed Cornish Hen
French's Green Bean Casserole
Mom's Candied Yams with Marshmellows

French's Green Bean Casserole

I know what you're all going to say, but I've actually never had green bean casserole. Never. Ever.
Well, my husband likes green bean casserole so this year we're using French's recipe for it.

 French's Green Bean Casserole
1 (10 3/4 oz.) can CAMPBELL'S® Cream of Mushroom Soup
3/4 cup milk
1/8 tsp. black pepper
2 (9 oz. each) pkgs. frozen cut green beans, thawed*
1 1/3 cups FRENCH'S® Original or Cheddar French Fried Onions

MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup French Fried Onions.
BAKE at 350°F for 30 min. or until hot.
STIR. Top with remaining 2/3 cup onions. Bake 5 min. until onions are golden.

You may substitute 2 cans (14 1/2 oz. each) cut green beans, drained or 4 cups fresh, cooked cut green beans.

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Pumpkin Pie (from fresh pumpkin)

I'm unsure why the pumpkin pie is so dark, I didn't make it my Mother-in-Law did, but as long as she followed the directions it tastes great.

So Easy Pumpkin Pie


1 1/3 cup Prepared Pumpkin Pie Pumpkin
1 1/3 cup Sweetened condensed milk
1 egg
1 1/4 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
1c hot water

1 9" pie shell
sweetened whip cream for garnish (optional)


Prepare the pumpkin!
  1. Cut Pumpkin in half without stem. Scoop out seeds and strings.
  2. Place cut down on foil lines baking sheets. Cover with foil.
  3. Bake at 350*f until tender. About 1 1/2 hours. Cool.
  4. Scoop out flesh and mash with a potato masher or food processor until smooth.  Drain if too watery.

Make the pie!
  1. Beat together ingredients just until smooth.
  2. Pour into 9" pie shell.
  3. Bake 375* for 55 to 65 minutes. Center will still slightly move
  4. Cool and enjoy.

Mashed pumpkin will keep in your fridge for 5 days
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