This recipe was given to me by my mother-in-law in the early seventies.  It may be an oldie but I think it is still a goodie.  It has a lot of ingredients so makes a fair-sized salad.  I usually make it the evening prior to the day I am serving it to allow the flavors to blend somewhat.  I will deviate from my usual habit of listing the ingredients first and copy her recipe as it was given to me.   Each layer should be spread over the entire surface of the prior layer.  Layer in the manner in which the ingredients are listed.

Iceberg lettuce, shredded. Enough to cover bottom of container at least 3 times

1 green pepper, diced 

3 stalks celery, diced 

1/2 onion, diced

10 ounces frozen peas, uncooked, defrosted, and drained

1 cup mayonnaise thinned slightly with milk until spreadable

3 tablespoons sugar sprinkled over mayonnaise

Shredded cheese, Cheddar or other if preferred

6 full slices bacon, fried crisp and crumbled

Do not mix until ready to serve.

Should set refrigerated for at least 12 hours or more.

Next Month:  Barbecued Beef Short Ribs