| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Salad | 6 | Servings | |
INGREDIENTS
| 6 | md | Potatoes; peeled and cooked whole |
| 6 | Egg whites; hard cooked and chopped | |
| 2 | Stalks celery; sliced thin | |
| 1/2 | c | Bell peppers; chopped |
| 1/2 | c | Onions; chopped |
| 1 1/4 | c | Fat-free mayonnaise |
| 1 | tb | Vinegar |
| 1/2 | c | Mustard; prepared |
| 1/4 | c | Pickle relish |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Black pepper |
INSTRUCTIONS
From: matejka@bga.com (Anita A. Matejka) Date: Mon, 1 Jul 1996 09:56:20 -0500 Recipe By : Better Homes & Gardens, New Cookbook In a covered saucepan, cook potatoes in boiling water for 20 minutes. Peel and cube them. Let chill overnight. In a covered saucepan, cook eggs for 15 minutes. In a mixing bowl, combine, egg whites, celery, peppers, onions, mayonnaise, vinegar, mustard, relish, salt, and black pepper until throughly combined. Then, add potatoes. Chill for 6 to 24 hours before serving. Per serving: 152 Calories; 1g Fat (6% calories from fat); 7g Protein; 29g Carbohydrate; 0mg Cholesterol; 1402mg Sodium Digest eat-lf.v096.n085 From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”