| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Atlanta |
Salads |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Mayonnaise |
| 1/4 |
c |
Sour cream |
| 1/2 |
ts |
Dry mustard |
| 1 |
ds |
Tabasco sauce |
| 2 |
tb |
Pickle relish |
| 2 |
|
Green onions with tops; minced |
| 1/2 |
c |
Celery; finely chopped |
| 2 |
tb |
Green pepper; finely chopped* |
| 1 1/2 |
c |
Cooked ham; diced |
| 1 |
|
Egg; hard-cooked, chopped |
INSTRUCTIONS
Blend together all ingredients except ham and egg. Mix well. Then add ham
and egg. Chill at least one hour.
Makes about 2 3/4 cups
*recipe doesn't say what kind of green pepper. I guess it depends on
whether you want hot or sweet.
MasterCook formatted by Martha Hicks using Buster 2.0c.
Recipe by: Atlanta Journal-Constitution
Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on
Feb 27, 1998
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