PEAS AND PEANUTS SALAD (From The Bluebird Restaurant, Leland, Mi.)

1 pck. (20 oz.) frozen peas (don't use canned peas)
1 pt. sour cream
8 oz. Spanish peanuts
1 T. Worcestershire sauce
1 t. garlic salt
1 t. lemon juice

Mix sour cream, Worcestershire sauce, garlic salt and lemon juice in a large bowl (make this about 1 hour ahead; refrigerate and adjust seasonings if needed). Thaw peas in cold water (1 hour ahead) and drain well. Add peanuts to sour cream mixture and mix well. Add peas and mix well (but gently). Refrigerate at least 1 hour before serving. You can add diced ham, grated Cheddar cheese or bacon bits if desired.
(serves 16)

April, 2003, Menu Minder