Mother-in-Law House Restaurant Pea Salad
Apr 12, 2016 (0)
Special Request: Mother-in-Law House has sold pea salad for 35 years
Back in 1866, what's now the restaurant was built as a home with a dividing wall, one side for a man with a homesick French bride, the other for his mother-in-law.
Yield: About 4 cups
Scant 5 tablespoons mayonnaise
Scant 5 tablespoons sour cream
Scant ½ teaspoon white pepper
Scant 5 tablespoons diced celery
Scant 5 tablespoons salted Spanish peanuts, skins on
1 pound frozen petite green peas, still frozen
Notes: Scaling restaurant recipes for home kitchens is sometimes more art than science. To maintain the restaurant's exact proportions, this recipe calls for "scant" amounts, just use a little bit less than called for.
1. In a large bowl, stir together mayonnaise, sour cream and white pepper.
2. Stir in celery and peanuts, then frozen peas. Serve as soon as the peas have thawed or refrigerate until peas thaw.
Per serving (based on 8): 153 calories; 11g fat; 2.5g saturated fat; 7.5mg cholesterol; 4.5g protein; 10g carbohydrate; 3g sugar; 3g fiber; 216mg sodium; 16mg calcium.
Recipe adapted for home kitchens by the Post-Dispatch.
Posted by: pgeistfeld@yahoo.com
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