Peas and Peanut Salad

In 1985, I ate in the Senate Dining Room with Senator McClure from Idaho after which, I played my sax at a Senate function. This recipe is from Senator McClure's lovely wife.

Peas and Peanut Salad
(Mrs. James A. McClure, Wife of Senator (Idaho))

4 eggs, whipped
2/3 cup vinegar
1/2 cup water
2/3 cup sugar
1/2 teaspoon salt
3 rounded teaspoons dry mustard
1 tablespoon gelatin
1 1/2 cups whipping cream, whipped
2 packages frozen peas
1 teaspoon sugar
salt to taste
1/2 cup Spanish peanuts
mayonnaise

Combine the eggs, vinegar, 1/4 cup water, sugar, salt and mustard. Whip together and cook in a double boiler until thick. Soak gelatin in remaining water and add to hot mixture, mixing well. Cool. Add whipped cream to the cooked mixture and pour into a slightly greased 9 inch ring mold. Refrigerate.

Boil peas, adding sugar and salt, for just 2 minutes. Drain well and chill. Add peanuts and enough mayonnaise to bind them together. Unmold gelatin salad and fill center with the peas and peanuts mixture. Makes 12 to 14 servings.

(Photo: Me, in 1985.)