Friday, March 25, 2016

English Pea Salad and Early Easter

A wonderful Good Friday to everyone today.  I hope this day and Easter weekend finds you full of Blessings.

As our girls are out of town this week, we celebrated Easter early and had our traditional dinner last weekend together.  I actually started celebrating about a month ago.  As soon as February was over, I began the Spring table decorating.   I love the thought of Spring and bringing in something old (a family decoration) and purchasing something new for the table to mix the two.

This year I decided we needed new Spring placemats and napkins (on sale of course).  I mixed them with the turquoise chargers I purchased for our Thanksgiving table and brought out my favorite bunny plates.  When I was expecting our girls 17 years ago, I took a ceramic painting class and made two of these bunny plates...where has the time gone?  I made one for each girl, so they could carry on the family special plates and have their own heirloom.

Our finished table with other heirlooms included candy dishes from my mother-in-law and feathered wreath as a centerpiece along with bunny and duck taper candle holders from my mom.

We use to hide these plastic eggs for the girls during their morning Easter egg hunt when they were toddlers. Now they fill my new hurricanes on the dining table...such special memories of those Easter mornings.

Our dinner also included some old and new recipes.  I made my stand by Corn Souffle along with the favorite Sweet Dreams Jello and Pretzel salad.  I also tried a new side dish...English Pea Salad.  It went together so quickly and had incredible flavor for something so simple.

English Pea Salad

1 (20 or 24 ounce) package frozen baby peas
1 cup chopped celery
1/4 cup chopped green onions
2 hard boiled eggs, peeled and chopped
1 cup sharp cheddar cheese, shredded
1/2 cup Best Foods Olive Oil Mayonnaise
1 tsp. sugar
1 tsp. ground mustard
1 tsp. Lawry's Season Salt

Thaw bag of peas in refrigerator.

In a medium bowl, whisk mayonnaise, sugar, ground mustard and salt.  Add peas, celery, eggs, green onions and cheese.  Stir well to incorporate.

Cover and refrigerate until ready to serve.

One Year Ago: Pear Salad
Two Years Ago: Spaghetti Squash

May you have a Happy and Blessed Easter!

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