Pea-quant Party Salad
1 bag steam-in-bag peas
1 cup sharp cheddar cheese, small dice
3 hard-cooked eggs, diced
½ cup pickle relish
½ teaspoon celery seed (not celery salt)
½ teaspoon smoked paprika (pimenton)
Cream ranch dressing to taste
Cook peas half the time called for on the package. Cool and drain well. Lightly fold in cheese, eggs, relish, celery seed and smoked paprika. Fold in dressing to taste. Serve as is or on lettuce leaves for a cold lunch. Serves 4 as a main dish.
See Janet Groene’s Pantry Recipe of the Week at http://www.BoatCook.blogspot.com. No fresh ingredients are needed for recipes you can use for boondocking and emergencies. Janet’s book Cooking Aboard Your RV, 2nd Edition, is available from the RV Book Store (800) 274-9738.