I can remember Mom coming home from grocery shopping and pulling out a big square log of American cheese. For this, she used a cheese slicer with a wire. You may have seen them in antique malls or retro shops. People don't use these anymore unless they still have Moms and it still works. Mom's slicer disappeared over time never to be found again.
Mom would come home with this long log of cheese. At first, it was wrapped up in heavy paper. As the years went by, it came in a box. No, it wasn't Velveeta. This was American cheese. But over time Mom switched from using American to using a yellow cheddar. I have to admit that I liked the original better so that's the recipe we're going to use.
- 1 can (14-15 oz) Le Sueur baby peas, drained well
- 4 - 6 oz yellow American cheese cut into 1/2" or smaller cubes
- 1 small red onion, very finely diced
- 4 tbsp Mayonnaise (light is okay) more if you want it creamier
- 1 package Hidden Valley Ranch dry dressing mix (original) or use Memaw's version for loso
- 1 tsp fresh lemon juice
- Mix the ranch dressing in with the mayonnaise and lemon juice.
- Gently toss the peas and the cheese together, add the dressing to the peas and onion and gently fold them together.
- Chill, covered, overnight.
NOW for an adjustment! The above is for a larger group but lets say you want to make it for a smaller number, maybe three or four?
- 1 small can of Le Sueur baby peas, well-drained
- 1/2 tbsp Hidden Valley Ranch Dry
- 2 tbsp Dukes light Mayonnaise
- 2 oz cheddar cheese, swiss cheese or other, small cubed
- 1/4 tsp lemon juice
- 3 tbsp finely chopped red onion
Just follow the same instructions.