I serve this often and it’s always a hit. Our grandkids loved it and no one was more surprised than I was. It has 5 basic ingredients (plus salad dressing and lettuce leaves to serve it on) that together delight the taste buds. I hope you’ll try it soon.
It calls for petite frozen peas, but you can use regular size peas. Don’t even think about using canned peas, however. And don’t cook them, not even for a minute!
Ingredients: 1 (10-ounce) package petite frozen peas, thawed
1 cup diced celery or chopped water chestnuts
1/4 cup chopped green onion
3/4 cup chopped salted cashews or macadamia nuts
1/4 cup crumbled, crisply fried bacon
6 lettuce leaves – iceberg, romaine or butter
Combine peas, celery and green onions. Add 1/2 cup dressing and chill. At serving time, add nuts, bacon and more dressing. Serve on individual lettuce leaves.
Easiest Ever Coconut Custard Pie
Before the weather gets too hot to use your oven, give this recipe a try. There is no crust. You put everything in the blender and bake it. It couldn’t be easier.
I don’t know the original source, but I found the recipe in a Roy H. Long Realty cookbook published here in Tucson some time during the Carter administration. It contains recipes from the President, Vice-President and many State Senators, along with their signatures.
This pie recipe was submitted by Maxine Forgione. There is no political reference, so I’m thinking she may have been a realtor for Long during that time. If her name is familiar to you, let me know – it would be fun to share.
2 cups milk
1 teaspoon vanilla
1 teaspoon baking powder
1 cup coconut
4 Tablespoons butter (1/2 stick butter)
3/4 cup sugar
1/2 cup flour
Put all in a blender and blend for one minute.
Pour into a greased 10 inch pie plate. Bake
at 350 for approximately 45 minutes, until set.