- 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 RecipesToll 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.)