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Recipe for family meals :

Pea Salad

This recipe is from the SodaMail Recipes in Time! newsletter which is written by Chele who also has her own website, Chele's Treasures <click here>

Chele is a single mother of three young boys who manages to find the time to run her own desktop publishing and personalisation service from her home and also writes the popular SodaMail newsletter Recipes in Time! three days a week.

The newsletter is really interesting as not only do you get the recipe but you also learn about the food itself as in this sample recipe. This is one of the internet's better newsletters and if you are interested in your food you should subscribe. To subscribe to Recipes in Time! <click here>

A Little Pea History

Pea (pisum sativum) gets its English name indirectly from the Latin pisum. In Anglo Saxon the word became pise or pisu; later, in English it was "pease." Many people thought "pease" was plural that they dropped the "s" sound, thus making the word "pea." Many different species have long been called "pea," so that this word alone is not definite. In much of our own South today "peas" usually means some edible variety of cowpeas. In referring to what most of the United States understands as "peas" (pisum sativum), the southerner says "English peas".

Seeds of primitive peas have been found in lake mud beneath the positions of houses of the Swiss lake dwellers, dating back perhaps 5,000 years to the Bronze Age. Peas also were found buried in a cave in Hungary, believed by some to date back even further. Despite recurrent claims, this species of pea has not been found among any of the ancient Egyptian treasures, but it has been found in diggings on the site of ancient Troy. The Aryans from the East are supposed to have introduced peas to the Greeks and Romans, who grew them before the Christian Era. Garden peas were not common until the Eighteenth century. Toward the end of the Seventeenth century they were still a rare delicacy in France. The English developed fine varieties; hence the common "English peas" in America .


1 frozen package of peas
4 table spoons of mayo or salad spread
4 boiled eggs
8 oz cheddar cheese
1/4 onion (optional)

  • Cook the frozen peas according to package directions.
  • Hard boil 4 eggs.
  • Drain peas and let cool.
  • While eggs and peas are cooling, cut cheese into small 1/2 inch cubes.
  • Slice eggs up into small pieces using a knife or egg slicer tool.
  • Dice onion.
  • Mix all ingredients together and mix well.
  • Salt and pepper to taste.
  • Refrigerate before serving, it tastes better chilled!

Interesting Facts and Tips for Peas

Peas are a medium-starch vegetable and a good source of Vitamin C and of fiber.

Peas are used as a rotation crop because they add beneficial nitrogen to the soil.

Pea plants can either be short bushy plants or long vines and can grow in many different climates.

Most commercially grown peas in the US come from the Pacific Northwest and the Great Lakes region.