1 1/2 c. sour cream
1 c. mayonnaise
2 tsp. salt
1 1/2 tsp. dried dill weed
1/4 tsp. garlic powder
1/4 tsp. instant minced onion
1/4 tsp. dried parsley
1/4 tsp. sugar
1/8 tsp. cayenne pepper
Dash marjoram
Dash ginger
1 sm. to med. head of lettuce, torn
1 (8 oz.) can water chestnuts, drained and sliced
1/2 c. thinly sliced onion rings
6 hard cooked eggs, peeled and sliced
1 (10 oz.) pkg. frozen peas, unthawed and uncooked
1 c. shredded cheddar cheese
6 to 8 slices bacon, fried, drained and crumbled

In 1 quart mixing bowl, place sour cream and mayonnaise. Blend well. Add seasonings and set aside. In 9 x 13 x 2 inch glass baking dish, place lettuce evenly in bottom of pan. Top with onions, then chestnuts. Spread thinly, using about 3/4 cup of sour cream and mayonnaise dressing. Cover with egg slices. Distribute peas over egg. Spread remaining dressing evenly over peas sealing to edges of pan. Top with grated cheese. Cover tightly and refrigerate for 12 to 24 hours. Just before serving, sprinkle bacon over top. Yield 12 to 14 servings. Approximately 300 calories for 12 servings. Approximately 240 calories for 14 servings.