By michEgan on January 22, 2005
"This my favorite Peas and peanut recipe!"
Serving Size: 1 (106 g)
Servings Per Recipe: 10
"We used to have this dish at "the fancy" restaurants when we were children, and I recently made this for a family occasion, but mostly for my sister. Hurray!! She loved it! Thanks for reviving the memory."
"I made this for Easter dinner and it was very very good...."
"Made this as one of my contributions to this yearâ€™s Easter dinner per request of my sister-in-law. A local restaurant serves this, and thought Iâ€™d never eaten it there and so didnâ€™t know how it should taste, DSIL said it was very close and enjoyed it. My mom and DFIL were the other big takers for this particular dish and chowed down on it."
"The St. Clair Inn used to serve this on their salad bar and it was one of my favorites. Now I can make it at home, and it is soooo gooood!. I used fat-free sour cream and low-fat mayo and it worked out well for me. Thank you for posting."
"Unusual, very tasty, and well received by those to whom I served it: a recipe that I’ll certainly make again. This may be michEgan’s favourite peas and peanut recipe, but I have never tried peas and nuts together, so I have nothing with which to compare it! I halved the recipe because I was making this for four and I wasn’t sure how the nuts would fare in any that was left over. I subbed Greek yoghurt for the sour cream and used a low fat mayonnaise. Because I prefer cashews to peanuts, I used half peanuts and half cashews. The peanuts were salted so I added no extra salt, and the cashews were honey roasted, so that added a delicious sweetness. On a whim, I added two grated baby carrots, which were also very sweet; and before chilling I added a couple of grindings of freshly ground black pepper. Thank you for a most unusual recipe, made on a very hot day when cooking was totally out of the question! Everyone came back for seconds so there were no leftovers! Enough said!"