Recipes

Pennsylvania Dutch Pea Salad


This is a traditional Thanksgiving side dish that people just love or don't care about it at all. Courtesy of my mother, Carolyn Spencer Redfearn. You have to like celery!


Pennsylvania Dutch Pea Salad

Ingredients


3 oz stuffed green olives chopped
2 cans Le Sueur petite peas
1 and 1/2 cups diced celery
2 Tablespoons finely chopped onion
5 hard cooked eggs chopped
1/4 cup mayonnaise
1/4 teaspoon salt
Dash of pepper
1 hard cooked egg sliced for garnish

Directions

Combine all ingredients in a large bowl, adding more mayonnaise if necessary. Serve room temperature. Can be made a day ahead and refrigerated.
 


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