Pea Salad

Pea Salad

This is one of my favorite side dishes, especially with Barbecue Tender-bits and almost any other vegetarian main dish. Lots of good stuff in this and it is a nice flexible recipe to boot.  You can add all sorts of fun stuff to it.  Double it for

Ingredients

• 1 can of LeSeur Peas or a package of frozen peas, partially thawed
• 1/2 cup chopped celery
• 1 or 2 hard-boiled eggs chopped
• ¼ cup chopped onion (you can also use chopped green onions)
• 1 ½  cup cheddar cheese cubed (you can also use Velveeta)
• ½ cup Kraft mayonnaise
• ½ cup Miracle Whip salad dressing
• 3 tablespoons sweet pickle relish or 3 sweet gherkins choped
• 1 teaspoon sugar
• ½ teaspoon salt
• ½ teaspoon celery seed
• ½ teaspoon paprika
• 1 avocado cubed (optional)
• ¼ cup sweet bell pepper – chopped (optional)
• 2 firm Roma Tomatoes diced (optional)

Directions:

1. Mix all the ingredients together in a large mixing bowl.
2. That’s pretty much it.  Transfer it to a pretty serving bowl and you’re done. I like to sprinkle a little Paprika on top to give it color.
3. Chill until served.

Note:  Works even better if you make it on Friday for Sabbath potluck. Just keep it in the fridge till you leave for church, then put it in the fridge there. It’s really good cold.

© 2017 by Tom King

Crock Pot Salsa Vege-Chicken

This is the cheesy version with sliced green onions.

To continue with our Crock Pot themed dishes, here's a simple salsa chicken without cheese or tortillas if you want to do it that way. Cheese and tortillas are strictly optional. Here's how it works:

Ingredients:

• 1 large or 2 small cans of Worthington Fri-Chick, Loma Linda Fried Chik'n, or Morningstar Farm Vegetarian Chicken Patties. 
• 1 cup salsa (homemade or store-bought) or Picante Sauce
• 1 can petite diced canned tomatoes
• 2 tbsp taco seasoning
• 1 cup diced fine onions
• 1/2 cup celery diced fine
• 1/2 cup shredded carrots
• Can of sweet corn drained (optional)
• 3 tbsp sour cream (reduced fat is okay too)
• 5 tortillas cut in quarters (optional)
• 1 cup shredded cheese

Directions:

1. Place vege-chicken in the bottom of the crock pot
2. Sprinkle the taco seasoning over the vege-chicken and then layer the vegetables and optional tortilla quarters, and corn.
3. Pour a half cup of water over the mixture, set it on low and cook for six to eight hours.
4. During the last hour, cover with cheese to let it melt (optional)
5. Dollop sour cream on the top to serve.

Serving Suggestions:

Makes about 8 servings or so. The recipe is easy to double. If you have a removable crock, all you have to do is cover it when you prepare it on Friday and carry crock and cooker to church for potluck. Plug the crockpot in before church and it should be nice and warm before church. Add the sour cream when you pull out the crock to serve your Crockpot Salsa Vege-Chicken.

© 2017 by Tom King