The Theater, Peas & Cheese, And Me

This recipe goes w-w-a-a-a-y-y-y back to my college days. One of the elective classes I took was theater – hard to believe, right? I was surprised at how much I loved this class because I was on a straight and narrow business track. Yet, I was being drawn into a love of the theater. My right and left brain were in a constant battle in those days. 

The end-of-the-class play was “Brigadoon.” I had just enough talent to have singing and dancing parts in the group of townspeople. As a newbie to acting, I hung on every word of the director. He told the townspeople they needed to look like they were talking to one another while not distracting the scene. He suggested we whisper “peas and cheese” to each other as we strolled around the stage because it made us look like we were smiling and happy. Just try saying peas and cheese without smiling. 🙂

As I’ve said before in my posts, I relate everything to food.  I thought peas and cheese were such an unusual combination of ingredients (remember this is back in the early 70’s). I think I’ll try to make something with them. So there you have it! A star is born, oh I mean a recipe is created – peas and cheese!

Just pretend the onions you see are red. I ran out of red onion when I was making this recipe for the blog. It was okay with white onions, but I do prefer the red onion taste.


Serves 4

Peas And Cheese

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  • 1 15-oz can peas (or 1 1/2 cups frozen if you prefer)*
  • 1/2 cup cheddar cheese grated or cubed**
  • 1/4 cup Miracle Whip (or mayonnaise with a dash of vinegar)
  • Salt and pepper to taste
  • Dash of paprika - in honor of Helena Modjeska
  • OPTIONAL2 tablespoons red onion chopped
  • 2 tablespoons cooked bacon chopped into bits (regular or pepper bacon)


  1. Drain peas and add to a mixing bowl.
  2. Grate or chop cheese into pea-sized cubes.
  3. Chop red onion and add (if using).
  4. Add Miracle Whip or mayonnaise to moisten peas and cheese.
  5. If using bacon, cook to crisp and break into small pieces. Sprinkle over peas and cheese just before serving.
  6. Dash of paprika before serving.


Eliminate bacon for vegetarian version of this recipe. *My preference is to use canned small sweet peas, but any peas work well. **Pepper jack cheese is also a nice option for cheese ingredient.


Calories: 171 cal
Carbohydrates: 18 g
Fat: 7 g
Sodium: 307 g
Cholesterol: 15 g
Protein: 11 g
Fiber: 6 g
After being exposed to the theater, I was bitten by the acting bug a little back in those days. I joined the “Helena Modjeska Players” for a few years that performed at the Pearson Park Amphitheater in Anaheim California. Helena Modjeska was a Polish actress who came to the United States and continued to perform for 30 years. The troupe of actors I belonged to was named after her. There is a park dedicated to her named Modjeska Park, and there is a statue of Helena Modjeska located outside the Pearson Park Amphitheater. She was an interesting lady who influenced the careers of many international artists and advanced the profession of acting for women. For someone who was born in the 1880’s, there is a fair amount of information about her on the internet. Click here for a short article. 

These days the only place I sing and dance is in my kitchen – NOT ready for Primetime. 

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