Layered Green Pea Salad with Bacon (1979)

• 
  1 head crisp lettuce, torn in bite-size pieces
• 2 onions, sliced thin
• 16 oz green peas, canned and drained or frozen 
• 1 cup mayonnaise, thinned with vinegar
• 1/4 Julienne Swiss cheese
• 8 to 10 pieces bacon, fried and crumbled

Layer first 5 ingredients in glass salad bowl. Repeat once.

Do not toss! Top with crumbled, fried bacon. Chill 4 to 6 hours.  Serves 8 to 12.

For a variation, use frozen peas, grated Cheddar cheese, and mayonnaise thinned with lemon juice. 

More "Lost" Pea Recipes

Toll House Baked Peas with Bacon (1948)

Classic Ham Bone Soup with Vegetables, Cream (1948)

(Origin - "Amarillo Junior League Cookbook" published in 1979 by the Amarillo, Texas Junior League. Recipe by Mrs. Merrill Winsett.)

Spring Peapod Cream Soup (1981)

• 
  2 lbs fresh peas, in the pod
• 6 cups chicken stock
• 2 egg yolks
• 1/2 cup heavy cream
• Kosher salt
•  Freshly ground black pepper

Shell the peas by pulling the strings. Discards the tips and strings of the pods. Reserve the peas for another use. 

Bring the chicken stock to a boil and add the pods, stirring them well to immerse them. Reduce the heat to a low boil, and cook for 45 minutes or until the pods are extremely tender. Remove from the heat. 

In 2 or 3 batches, puree the pods and stock in a food processor. Return the puree to the saucepan and heat. 

In a small dish, beat the egg yolks lightly with the cream. Stirring constantly, pour about 1 cup of the hot soup into the egg-cream mixture to temper it. Stir this mixture into the soup. Cook over medium  heat, stirring constantly, until the soup thickens slightly and coast the back of a spoon. Adjust the seasonings to taste with salt and pepper. 

More "Lost" Soups

Milwaukee Ham, Bean, and Bacon Soup (1959)

Concord Tomato - Cinnamon Church Soup (1974)

(Origin - "American Food and California Wine" by Barbara Kafka, published by Irena Chalmers Cookbooks, Inc, 1981.)

Cream of Green-Pea Soup (1954)

"Put 2 cups green peas in 6 cups boiling water in a saucepan over medium heat. Add 1 medium-sized onion, salt, pepper,and 1 stalk parsley. Boil until peas are tender-- about 25 minutes-- depending on age and freshness. 

"Chop fine 1 tablespoon chervil. Mix 3 yolks of eggs with 6 tablespoons cream, add chervil. Before serving, remove onion and parsley from water in which peas have boiled. 

"Add at once 1/2 cup butter cut in small pieces. Do not stir, but tip the saucepan in all directions. Pour over cream and eggs. Serve with croutons."

More "Lost" Peas Recipes
Toll House Baked Peas with Bacon (1948)
Classic Ham Bone Soup with Vegetables, Cream (1948)

(Origin - "The Alice B. Toklas Cook Book" by Alice B Toklas, 1954. This is one of the bestselling cookbooks of all time, and was written by the partner of literary legend Gertrude Stein.)

Toll House Baked Peas with Bacon (1948)

"Brown in frying pan 6 slices of bacon, chopped. Pour off fat, and add 4 cups of cooked fresh peas and 1 teaspoon of salt and 1/8 of teaspoon black pepper. Add 1 cup of rich milk. 

"Turn into casserole dish, and cover with 1/2 cup of buttered bread crumbs. 

"Bake in a hot oven, 400 degrees, for 20 minutes. Add additional broiled bacon for a delicious dish. Serves 6."

More "Lost" Toll House Recipes

Toll House Baked Beans (1948)
Classic Toll House Chocolate Chip Cookies (1938)

(Origin - "Toll House Tried and True Recipes" by Ruth Graves Wakefield, 1948.  Author Ruth Graves Wakefield was owner of the famed Toll House Restaurant in Whitman, Massachusetts.)

Classic Ham Bone Soup with Vegetables, Cream (1948)

• 1 smoked ham bone
• 6 cups water
• 1 cup split peas
• 1 cup sliced celery
• 1/2 cup diced carrots
• 1 cup diced onions
• 2 bay leaves
• 6 whole black peppers
• 1/4 tspn thyme
• 1/4 tspn marjoram
• 1 No 2 can nearly mature peas
• 1 cup ham slivers
• 1/2 cup light cream
• Salt

Add water to ham bone in a large heavy kettle, and simmer gently for an hour and a half. Add split peasm vegetables (except canned peas), and seasonings. 

Simmer gently until split peas are tender, about 40 minutes. Stir frequently to avoid sticking.

Add liquid drained from canned peas, and run peas through a sieve. Add with ham slivers to soup. Season with salt to taste. Simmer about 5 minutes. 

Add cream and serve.  8 servings of 1 cup each. 

(Origin - "More Food for the Body and Soul" by Moody Bible Institute, edited by Mrs. Frances Youngren, 1948.)

More "Lost" Ham Recipes

Fried Ham and Ham Gravy (1967)

Braised Ham Financiere in White Wine (1963)

Mousse of Ham with Port in Whole Peaches (1971)
Classic Brown Derby Monte Cristo Sandwich (1959)