| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Dip |
10 |
Servings |
INGREDIENTS
| 1 |
c |
Cottage cheese |
| 2 |
|
Hard-cooked eggs; finely chopped |
| 1/4 |
c |
Commercial sour cream |
| 2 |
ts |
Prepared mustard |
| 1 |
ts |
Onion salt |
| 1/2 |
ts |
Curry powder |
| 1/2 |
ts |
Garlic salt |
| 3 |
tb |
Minced green pepper |
| 1 |
tb |
Finely chopped pimiento |
INSTRUCTIONS
Beat cheese until almost smooth. Add eggs, sour cream, mustard, onion salt,
curry, and garlic salt and blend until smooth. Stir in green pepper and
pimiento. Mix well and chill. Yield: 1-3/4 cups.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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