Peas and Cheese Salad. 

My husband loves peas.

Velveeta Cheese

Velveeta Cheese (Photo credit: Wikipedia)

I don’t.

With two exceptions.

Field peas and Peas and Cheese Salad.

Field peas are a kind I was introduced to by my Georgia-born-and-bred husband.

We didn’t have such a vegetable in the North where I mostly grew up, the natural home of root vegetables.

I never even had them in Texas, where I eventually moved, and where barbecue and baked beans were the norm.

There are several kinds – field peas, Crowder peas, cow peas, purple-hull peas, black-eyed peas.

They are a nutty, speckled brown, rich-tasting vegetable.

They are high in protein, low in fat and very flavorful.

You would never mistake them for green English peas, the only kind we had when I was growing up.

For my first ten years or so, we had canned, gray English peas.

They came up in our vegetable rotation, because they were healthy and could be heated in a little boiling water in five minutes.

But, I pushed them around on my plate and put up with the household rule that if I didn’t eat them, I also couldn’t have any snacks before the next meal.

Except for Peas and Cheese Salad.

There were two times we had this treat.

Summer, when Mom felt like introducing some variation to our otherwise nightly torn iceberg lettuce salad.

Sunday evening, when Dad couldn’t make his traditional bowl of popcorn or grilled cheese sandwiches and Mom had to make something for a light supper.

Originally, it was made with canned English peas.

But, eventually, frozen, instead of canned vegetables worked their way into our household.

As convenient as opening a can, pouring out enough frozen peas to make salad for five into boiling water didn’t change Mom’s process.

Cook and drain the peas.

Don’t overcook. You want them firm for the salad.

Chop up tiny cubes of Velveeta cheese.

Dice an onion.

Add a big spoonful of mayonnaise.

Stir gently. Serve.

I now use sharp cheddar cheese instead of Velveeta.

Everything else is the same.

Here’s an old Better Homes and Garden recipe, from

Consider the eggs, celery and pimiento optional, but it will give you proportions.

Instead of thawing for 30 minutes and eating the peas raw as in this recipe, you can cook them in boiling water for five minutes.


Serves 4

  • 10 ounces peas (frozen)
  • 1 cup cheddar cheese (cubed)
  • 2 eggs (boiled and chopped)
  • ¼ cup celery (chopped)
  • 2 tablespoons onions (chopped)
  • 2 tablespoons pimentos
  • 1/3 cup mayonnaise
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon hot pepper sauce


  • Allow peas to set at room temperature to thaw, about 30 minutes
  • Add remaining ingredients to thawed peas, chill for 2 hours or overnight.
  • Serve on lettuce leaves or in wedged tomatoes.

Every time I make it, it’s as though Mom is in the kitchen, amused.

I lost her when she was 86.

Happy Mother’s Day, Mom.


Carol Covin, Granny-Guru

Click here “Who Gets to Name Grandma” on your Kindle.

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