We like the Copper Pennies because they keep well and are not the same old thing. Actually, I love carrots anyway.
The Pea Salad is one my mom served frequently, especially in summer months. She only bought LeSeur peas for guests or to take to a church luncheon. Otherwise, it was the store brand of small peas. Okay, you do have to boil a couple of eggs, so technically that is cooking. Do it early in the day so the kitchen won’t be hot.
1 1/2 cups Hellman’s mayonnaise
1 pkg chili cheese Fritos
1 medium onion sliced
1 medium bell pepper
1 can tomato soup
1 cup sugar
1/2 cup cooking oil
1 tsp. Worcestershire sauce
3/4 cup vinegar
1 tsp mustard
1/4 tsp pepper
Mix dressing well and pour over vegetables. Refrigerate overnight.
2 cans sweet young peas (she preferred LeSeur)
2 hard-boiled eggs, diced
1 cup sweet pickle relish (Vlasic)
3 or 4 spring onions diced or 1/2 minced white onion
If you need heartier fare, throw some meat on the outdoor grill and keep the kitchen cool.
As they say Bon Apetít