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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Found this recipe about 10 years ago in the Working Woman's Cookbook It makes alot, and has been a hit at picnics. Ingredients:
10 ounces frozen green peas |
8 hardboiled egg, coarsely chopped |
3 cups cooked brown rice or 3 cups white rice |
1 cup celery, sliced |
1/4 cup onion, chopped |
4 ounces monterey jack cheese, cubed |
2 ounces diced pimentos |
1 cup mayonnaise |
1 tablespoon prepared mustard |
1 tablespoon lemon juice |
1 teaspoon salt |
1/8 teaspoon pepper |
1/8 teaspoon dill weed |
paprika (optional) |
Directions:
1. Rinse peas under cold water to separate; drain.
2. In a very large bowl mix together peas, eggs, rice, celery, onion, cheese, and pimiento.
3. In a small bowl combine mayonnaise, mustard, lemon juice, salt, pepper, and dill weed.
4. Toss with egg mixture.
5. Sprinkle with paprika.
6. Cover and refrigerate at least 4 hours, but no longer than 24 hours.
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