With Easter coming this Sunday, I am starting to gather meal ideas together. Since I was in the hospital last week I had time to think about what I would like to make. Hospital stays are never fun, but there is a lot of time to think when confined to an uncomfortable hospital bed. In quiet times, even in a hospital, my mind always goes to my mom who I miss more than I can say. I love thinking about the times we spent together in the kitchen or talking about new and old recipes we loved.
I started thinking about side dishes to have with a ham. I remembered a cold pea salad my mom loved and decided to make it when I got home. It was just as good as I remembered with peas, corn, cubes of cheddar cheese, chopped dill, either peanuts or cashews, and more.
I’ll be thinking of other ideas that I will share this week, but let’s start with this yummy and easy salad.
- 12 ounce package frozen baby petite peas, cooked as directed and well-drained
- 11 ounce can whole kernel corn, drained
- ½ cup diced bacon, cooked and drained
- ½ cup lightly salted peanuts or cashew pieces
- ½ cup diced celery
- ½ cup cubed block cheddar cheese (about ½" dice)
- ½ cup sour cream
- ⅓ cup finely chopped onions
- ¾ teaspoon table salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 2 Tablespoons chopped fresh dill- optional
- Combine all ingredients in a serving bowl and gently stir to coat. Cover and chill until ready to serve. It can be made in the morning and ready for dinner.
I just came across this photo of a long ago Easter with me and my brothers, and of course with a bunny cake my mom made. I still have that cake mold, and a lamb one too. I also must say that my (pre-Martha Stewart) mom made that table, my dress, and the chair cover peeking out on the left. She was amazing.